This recipe keeps well. Make 3 servings and keep them in the refrigerator.
Spray medium skillet with olive oil cooking spray. Place frozen veggies in skillet. Add 1/4 cup water and cover. Cook over medium heat for 5 to 8 minutes. Remove from heat and drain thoroughly. In a large bowl whisk egg whites, milk, cottage cheese, olive oil, pesto, salt and pepper. Gently stir in chicken, sun-dried tomatoes, garlic and capers. Pour into clean skillet sprayed with olive oil spray; cover. Cook over medium heat until set on one side. Carefully turn over and allow eggs to finish cooking.