Egg White Frittata With Leeks - cooking recipe

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

Preparation

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.