1 tbsp olive oil

1 yellow bell pepper, diced

1 medium tomato, diced

1/2 cup baby spinach, finely diced

1/2 onion, diced

16-ounce container Eggland's Best 100% Liquid Egg Whites

1/2 tsp dried basil

1/2 tsp dried parsley

1/2 tsp garlic powder

1/2 tsp black pepper

1/4 cup feta cheese

Preheat the oven to 350 degrees.

In a nonstick pan, heat olive oil and saute vegetables for 4-5 minutes until softened.

Spray a baking dish with nonstick spray. Combine vegetables and spread in baking dish.

Whisk together the egg whites and spices in a separate bowl. Pour over the vegetables.

Bake for 20 minutes and then top casserole with feta cheese. Bake for another 5 minutes or until the eggs are cooked through.

Let stand for a few minutes and then serve.