Ingredients

6 Egg whites
canola oil spray
1 medium lee, though outer leaves removed and rinsed well and thinly sliced
1 medium onion diced
2 garlic cloves minced
1 tsp. dried rosemary
1 TBS minced fresh chives
salt and pepper to taste

Directions

Using a whisk, beat the egg whites well in a bowl, just until frothy, but not until stiff. Heat a large skillet that has been coated with cooking spray. Add the leeks and onion and sauté over medium heat until lightly browned, about 5 minutes. Pour in the egg whites. Sprinkle with rosemary and chives and season with salt and pepper.
Cover and cook the frittata on low heat for about 3 to 5 minutes until the eggs are set. Loosen the frittata from the skillet and cut into wedges or serve directly from the skillet.