1. Preheat oven to 350 degrees.
  2. Heat 1 tablespoon olive oil in sauté pan and cook leeks and garlic until soft over medium heat.
  3. Add zucchini and chopped onions and sauté for another few minutes.
  4. Add the spinach and season with sea salt and black pepper to taste.
  5. Add parsley and take away from heat.
  6. Arrange the vegetables in a medium skillet.
  7. Beat the egg whites with an electric mixer until frothy and white in color; mix in both cheeses.
  8. Pour the egg mix into the skillet and gently stir with the vegetables.
  9. Cook for 20-30 minutes until set and golden. Serve warm.