Egg White Frittata With Leeks |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Don't know what to do with leftover egg whites? Adapted from Maialino, Manhattan Ingredients:
1 tablespoon butter |
2 tablespoons olive oil |
2 teaspoons olive oil |
1 leek, rinsed well and sliced thin (white part only) |
1 teaspoon fresh thyme leave |
kosher salt & freshly ground black pepper |
5 egg whites, uncooked |
3 tablespoons pecorino cheese, grated |
1/2 cup baby arugula (or 1/2 cup other salad green) |
1/4 cup mizuna (or 1/4 cup other salad green) |
1/2 lemon |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat a small skillet, over medium heat, and melt butter with 2 tablespoons olive oil until bubbling.
3. Add leek and saute until it begins to soften, about 5 minutes; add thyme, season with salt and pepper, and cook about 1 minute more.
4. Meanwhile, whisk together egg whites and 2 tablespoons pecorino cheese; add to skillet and gently fold into leeks, to scramble, for 1 minute.
5. Transfer to oven and bake until the center is set (check by gently shaking skillet), about 7 minutes; transfer to a place and sprinkle with remaining pecorino cheese.
6. Toss the arugula and mizuna with the remaining olive oil and a healthy squeeze of lemon juice; season with salt and pepper, then pile on the frittata and serve.
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