Leek, spinach, and mushroom frittata

Visiting New York was a blast - the perfect combination of hanging out, sightseeing, relaxing, and even a ride on the Staten Island Ferry (hey, we needed a breeze!). Hot on the heels of such a fun trip, I got to meet Lindsey's adorable pup, Zoe (I am committed to making her a best friend, that doggie!) and to see Tracy's new Ellicott City digs. All kinds of adventures!

Now I am home, and also in need of a few more vegetables and about 12 more hours of sleep. Enter...frittata! So easy, and so many veggies for something that still feels like a yummy treat.

Leek, spinach, and mushroom frittata
Serves 4

1 small leek, thinly sliced and cleaned
1 bunch baby spinach
2 cup cremini mushrooms , sliced
3/4 cup swiss cheese low fat, shredded
4 tbsp parmesan cheese
thyme, oregano, red pepper flakes, salt, and pepper, to taste
4 large eggs
4 large egg whites

Directions
Preheat oven to 350.
Heat cast iron  or other oven-proof skillet over medium heat with oil or nonstick spray, and saute leek for 5 minutes until tender.
Add mushrooms and saute until tender. Add spinach and heat until wilted. Spread vegetable mixture evenly throughout the skillet.
Meanwhile, whisk eggs with thyme, oregano, red pepper flakes, salt and pepper. Sprinkle about half of the swiss cheese on top of the vegetables, and then pour egg mixture on top. Put in the oven to bake for 15 minutes until egg is just set.
Remove the skillet from the oven, and add the remaining swiss cheese. Sprinkle parmesan cheese on top. Broil for about 5 minutes until top is golden.