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.
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.