Preheat oven to 350. In an oven safe skillet, saute leeks and grape tomatoes in olive oil to soften slightly. Add thawed chopped, and drained spinach. Continue to sautee until heated through.
2
In a separate bowl, mix low-fat feta with egg whites, and then add salt and pepper if desired.
3
Set stove to medium heat, and add egg mixture to the sauted vegetables. Gently move vegetables with a heat resistent spatula or wooden spoon to distribute evenly, but do not stir.
4
Allow mixture to cook on stove. Do not stir.
5
Once the eggs begin to slightly firm in the pan, transfer to the preheated oven. Bake approximately 35-45 minutes or to your desired doneness.
6
Remove fully cooked fritatta from the oven, allow mixture to cool on a trivet, and cut into 4 even pieces with a flat wooden spoon. Remove from pan with a spatula and serve.
