Egg White Frittata With Leeks
Don't know what to do with leftover egg whites? Adapted from Maialino, Manhattan
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INGREDIENTS
Nutrition- 1tablespoon butter
- 2tablespoons olive oil
- 2teaspoons olive oil
- 1
- 1teaspoon fresh thyme leave
- kosher salt & freshly ground black pepper
- 5egg whites, uncooked
- 3tablespoons pecorino cheese, grated
- 1⁄2
- 1⁄4
- 1⁄2
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DIRECTIONS
- Preheat oven to 350 degrees F.
- Heat a small skillet, over medium heat, and melt butter with 2 tablespoons olive oil until bubbling.
- 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.
- Meanwhile, whisk together egg whites and 2 tablespoons pecorino cheese; add to skillet and gently fold into leeks, to scramble, for 1 minute.
- 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.
- 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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