make easy, versatile vegetarian meals and are a great way to transform eggs into a more substantial lunch or dinner entrée. Eggs are naturally low in carbs and rich in protein, the perfect combo to maintain steady blood-sugar levels. Sauté any mix of vegetables in an ovenproof skillet over medium-high heat. Whip together 4 whole eggs and 8 whites (to help cut back on calories, fat, and cholesterol) with black pepper and a pinch of kosher salt, and pour mixture over the softened vegetables. Allow to cook undisturbed for 3 minutes to form a crust, and then sprinkle the top with a handful of reduced-fat cheese. Transfer the skillet to a 375° oven and bake for about 10 minutes, or until the eggs are set. Cut the frittata into quarters and plate each wedge with a side salad.