Ingredients
- 1 tablespoon butter
- 2 tablespoons plus 2 teaspoons olive oil
- 1 very large leek, white part only, sliced thin and rinsed well
- 1 teaspoon thyme leaves
- Salt
- pepper
- 5 large raw egg whites
- 3 tablespoons grated pecorino
- ½ cup baby arugula or other salad green
- ¼ cup mizuna or other salad green
- Half a lemon
- Nutritional Information
Nutritional analysis per serving (1 serving)
657 calories; 55 grams fat; 16 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 28 grams protein; 56 milligrams cholesterol; 653 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 to 2 servings
Preparation
- Heat the oven to 350 degrees. In a 7-inch nonstick skillet over medium heat, melt the butter with 2 tablespoons olive oil and cook until bubbling. Add the leek and sauté until it begins to soften, about 5 minutes. Add the thyme, season with salt and pepper, and cook for 1 more minute.
- In a small mixing bowl, whisk the egg whites with 2 tablespoons pecorino. Add to the skillet and gently stir together with the leeks for 1 minute, to gently scramble them. Scrape down sides of the pan.
- Transfer to the oven and bake until the center of the frittata stiffens (check by gently shaking the pan) and it is fully cooked, about 7 minutes. Transfer to a plate, and sprinkle with the remaining tablespoon pecorino.
- Toss the arugula and mizuna with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and place on the frittata.
25 minutes
Dining and Cooking