frittata with leeks

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Egg-White Frittata with Leeks

Adapted from "The Occasional Vegetarian" (Hyperion)

Makes 1 to 2 servings

INGREDIENTS

2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 tablespoon unsalted butter
1 large leek, white part only, thinly sliced (about 1 cup)
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
6 large egg whites
3 tablespoons finely grated pecorino cheese
½ cup baby arugula
¼ cup mizuna leaves
Half a lemon

Start to Finish: 25 minutes

DIRECTIONS

1. Preheat the oven to 350°. 2. In a 7-inch nonstick skillet, heat 2 tablespoons of the olive oil with the butter over medium-low heat until bubbling. Add the leek and cook until soft, stirring occasionally, about 5 minutes. Add the thyme, season with salt and pepper and cook for 1 minute longer.
3. Meanwhile, in a small bowl, whisk the egg whites with 2 tablespoons of the cheese. Add to the skillet and gently scramble with the leeks over medium-low heat for 1 minute. Scrape down the sides of the pan with a rubber spatula.
4. Transfer the skillet to the oven and bake for about 7 minutes, or until the center of the frittata stiffens (check by gently shaking the pan) and is fully cooked. Transfer the frittata to a plate, sprinkle with the remaining cheese and serve.
5. In a mixing bowl, combine the arugula and mizuna. Toss with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and additional lemon juice, if desired. Mound the greens on top of the frittata and serve immediately.