Veggie Egg-White Quiche

ONE

2 cups egg whites (or egg whites of 12 eggs)

1/4 cup fat-free milk

salt and black pepper

2 tomatoes, squeezed and seeded, chopped

fresh chopped basil, about 8 leaves

4 oz shredded cheese (I use a 75% reduced-fat cheddar)

TWO

1 tsp olive oil

2 leeks, thinly sliced

1 onion, thinly sliced

1 carrot, chopped

salt, to taste

fresh spinach

In a bowl, mix the ingredients in ONE. In a saucepan, sauté the ingredients in TWO, covered, over low heat, until the onions are translucent. Add the spinach and cook until wilted. Pour into the egg mixture. Lightly grease an oven-safe dish. Bake for about 45 minutes until the center is set. Serve with salsa fresca or pico de gallo, and hot sauce.