Set the oven to 350°F.

In a sizable, 9-inch cast iron sauté pan or other oven-safe sauté pan, heat oil over medium heat. Add salt and your choice of vegetables. Sauté for about 3 minutes, or until veggies are somewhat softened and the most of the moisture has disappeared. Take the pan off the heat.

Make sure the vegetables are distributed equally before adding Bob Evans Egg Whites over them. Cheese should be added on top.

Bake for 30-35 minutes, or until eggs are set and top is lightly browned, in oven after transferring pan there.

Remove from oven, then wait five minutes to cool. Slice into 8 pieces, garnish with fresh herbs, and serve warm. For up to five days, keep any leftovers in the refrigerator.