Egg White Frittata With Leeks

Don't know what to do with leftover egg whites? Adapted from Maialino, Manhattan

• Ready In: 25 mins
• Serves: 1-2

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.