Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 2 medium leeks, halved and sliced*
• 2-1/2 cups AllWhites® egg whites
• 1 teaspoon seasoned salt
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon ground nutmeg
• Freshly ground pepper to taste
• 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
• 1 cup chopped plum tomato (about 3 medium)
• 1 cup (4 ounces) Crystal Farms® finely shredded Italian 6-Cheese Blend

1. Heat oven to 325°F. Line an 8x8-inch baking pan with foil; spray with nonstick cooking spray. Heat oil in large skillet over medium-high heat. Add garlic and leeks; cook and stir about 4 minutes or until tender. Cool.
2. Beat AllWhites egg whites, salt, Italian seasoning, nutmeg and pepper together in large bowl. Stir in spinach, tomatoes, leek mixture, and ¾ cup cheese until well blended.
3. Spread mixture in prepared pan; sprinkle with remaining ¼ cup cheese. Bake 45 to 50 minutes or until center is set. Cool on wire rack.
4. Lift frittata from pan, using foil. Cut into 2-inch squares. Serve warm or at room temperature.