Step 1

Preheat oven to 350ºF.

Step 2

Heat oil in a large, 9-inch cast iron or oven-safe sauté pan over medium heat. Add vegetables of your choice and salt. Sauté until vegetables are slightly softened and most of the moisture is evaporated, about 3 minutes. Remove pan from heat.

Step 3

Pour Bob Evans Egg Whites over the vegetables and ensure vegetables are evenly distributed throughout. Sprinkle cheese over top.

Step 4

Transfer pan to oven and bake for 30-35 minutes, or until eggs are set and top is slightly browned.

Step 5

Remove from oven and let cool 5 minutes. Garnish with fresh herbs, slice into 8 pieces, and serve warm. Store any leftovers in the fridge for up to 5 days.