Step 1

Preheat the oven to 400 degrees F.

Step 2

On a sheet pan, toss the peppers, tomatoes and broccoli with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread them in a single layer with the tomatoes cut side up.

Step 3

Roast the vegetables until they are lightly browned at the edges, about 20 minutes.

Step 4

In a large bowl, whisk the egg whites, pesto, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 5

Heat 1 tablespoon oil in a 10-inch non-stick, oven-safe skillet over medium heat. Sauté the scallions for 1-2 minutes until fragrant.

Step 6

Transfer the roasted vegetables to the skillet.

Step 7

Gently fold in the spinach and cheese and pour in the egg whites. Give the frittata 2-3 minutes for the edges to set.

Step 8

Then bake the frittata in the oven until it has fully set in the middle, about 12-14 minutes.