1 1/2 cups diced potato with onion (such as Simply Potatoes)
2 garlic cloves, chopped
2/3 cup chopped red bell pepper
1/4 cup chopped pitted kalamata olives
4 large eggs
4 large egg whites
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled feta cheese
How to Make It
Preheat oven to 425°.
Heat oil in a medium nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; cook 10 minutes or until vegetables are tender. Stir in olives.
Combine eggs, egg whites, and next 3 ingredients in a small bowl, stirring with a whisk. Pour over vegetable mixture. Sprinkle with feta cheese. Wrap handle of pan with foil. Bake at 425° for 20 minutes or until set. Cut into 4 wedges.