Spinach and Gouda Cheese Frittata

Everyone loves omelet, and this method of preparation, with Gouda cheese, spinach and leeks, cannot leave anyone indifferent. Serve for a breakfast or a healthy lunch.

Preparation time: 5 minutes
Cooking time: 18 minutes
Serves: 6

Ingredients

2 cups liquid egg whites
5 oz. (140 gr.) baby spinach , chopped
2 leeks, diced
¾ cup smoked Gouda cheese, shredded
1/tsp lemon zest
2 tsp dill, finely chopped
½ tsp salt
¼ tsp pepper, ground
1 tsp garlic powder

Directions

1. Preheat oven to 450°F (230 °C).
2. In a medium bowl, combine the egg whites, garlic powder, salt and pepper.
3. Coat a large ovenproof pan with nonfat cooking spray and set over medium heat. Add the fresh dill, leeks and lemon zest and sauté, about 3-4 minutes, stirring frequently. Add the spinach and cook for a minute.
4. When the spinach is wilts, pour in the egg mixture and cook for a couple of minutes. Gently lift the edges of the frittata so uncooked mixture can flow underneath.
5. Sprinkle the top with cheese, and transfer the pan to the preheated oven and bake for 10 minutes.
6. Remove from the oven and let stand for 5 minutes before serving.