Egg Frittata With Leeks

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 1 leek, rinsed well and sliced thin ( 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

Recipe

• 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.