Ingredients:
1 1/3 teaspoons olive oil
1 medium onion, chopped
2 links soy sausage, if frozen, thawed, and cut into 1/2-inch slices
1 1/2 cups fresh green beans, cut in 1/2-inch pieces
1 large summer squash, diced
1 large zucchini, diced
1/4 green bell pepper, diced
1/2 red bell pepper
1/2 yellow bell pepper, diced
1/2 cup button mushrooms
1/2 teaspoon salt, or to taste
Pinch freshly ground black pepper
6 egg whites, extra large
1/3 cup blueberries, fresh

Instructions:
Preheat oven to 400°F. Heat oil in non-stick saute pan that can go into oven. Add onion and cook until translucent, about 4 minutes. Add sausage, green beans, summer squash, zucchini, bell peppers, and mushrooms. Season with salt and pepper. Saute until tender, about 5 minutes. Remove from pan and set aside in bowl. Whip egg whites until slightly foamy. Add egg whites to pan over medium heat. Stir briskly with wooden spoon. Let cook over medium flame until bottom of egg whites set. Distribute vegetables evenly over partially cooked egg whites. Remove pan from heat and place in oven until eggs are set, about 5 to 7 minutes. Serve immediately. Serve blueberries for dessert.