3 Cheese & Veggie Frittata

9 whole eggs
3 egg whites
1/4 C. sharp cheddar, shredded
1/4 C. colby jack, shredded
1/4 C. sour cream, light
1/8 C. parmesan
4 oz. fresh mushrooms, sliced very thin and sauteed
1/4 medium red onion, finely chopped
1/4 large bell pepper (red or whatever color you prefer), finely chopped
2 T. oil
salt & pepper
scallions, 1/4 C. chopped - if desired

Preheat oven to 325.

Scramble eggs with egg whites, add 3-4 T. lukewarm to keep eggs fluffy. Beat in 1/8 C. parmesan - if desired.

In a small skillet, sautee onion, mushroom, and bell pepper in 1 T. of oil. Season with salt and pepper, cook on medium-high until mushrooms are tender and onions are translucent - about 5-8 minutes.

In a large, shallow, oven-friendly skillet, add remaining 1 T. oil. Over medium-low heat, add scrambled eggs, top with sauteed veggies and cheese, season with salt and pepper to taste. Stir to combine veggies throughout the eggs.

Bake for 35-40 or til eggs are fluffy and golden on top. Top with scallions and additional cheese, if desired.

Yields = 4-5 servings