Italian Cheese & Spinach Frittata Squares

The savory frittata morsels in this recipe are oven-baked then sliced into squares. They're full of flavor with spices, garlic and Italian herbs. Serve hot or cold as an easy brunch buffet item or appetizer.


  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 2 medium leeks, halved and sliced*
  • 2 1/2 cups Egg Whites
  • 1 tsp seasoned salt
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp ground nutmeg
  • to taste freshly ground pepper
  • 1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
  • 1 cup plum tomatos (about 3 medium), chopped
  • 1 cup (4 oz) Crystal Farms Finely Shredded 6 Cheese Italian

* Substitute chopped green onion for the leeks.


  • 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.
  • Beat egg whites, salt, Italian seasoning, nutmeg and pepper together in large bowl. Stir in spinach, tomatoes, leek mixture, and ¾ cup Finely shredded 6 cheese Italian until well blended.
  • Spread mixture in prepared pan; sprinkle with remaining ¼ cup finely shredded 6 Cheese Italian. Bake 45-50 minutes or until center is set. Cool on wire rack.
  • Lift frittata from pan, using foil. Cut into 2-inch squares. Serve warm or at room temperature.

Chef's Tips & Suggestions:

  • Prepare ahead of time; cut into pieces and refrigerate for up to 4 days. Reheat in the oven or microwave.