Preheat the oven to 400 F.

Add ½ teaspoon of olive oil to an oven safe 8-inch nonstick frying pan with a metal handle. Heat over medium heat. Sauté diced bell pepper for about 4-5 minutes, until softened.

Add chopped spinach to the pan and cook for about 2 minutes, or until slightly wilted.

Add the halved cherry tomatoes and cook for another minute or so. Pat the veggies with a paper towel to absorb any excess moisture. If your non-stick coating is not great, you can lightly spray the pan with cooking spray after removing the excess moisture from the pan but a pan with a good non-stick coating or enamel will not require this.

Add the egg whites to a medium bowl and whisk until they are foamy. If your egg whites are in a carton, you can vigorously shake with the cap sealed to get them nice and foamy before adding to a bowl. Add the pepper and garlic powder and whisk to combine. Do not let the egg whites settle before adding to the pan. Do not add the salt until after cooking.

Pour egg whites into the pan with the veggies. Top with shredded cheddar cheese and place in the oven to bake for 16-20 minutes, or until the egg whites are fully cooked and the cheese is melty and bubbly.

Remove from pan, cut into quarters, and top with avocado and green onions, or your favorite topping.