Egg White Frittata With Leeks
Published March 8, 2011
Jessica Lin for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving (1 to 2 servings)
11 grams carbs; 28 milligrams cholesterol; 343 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 2 grams fiber; 475 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
less oil, no butter, do in lidded pan on gas (not oven).
This is a fantastic way to use up egg whites. I make it the next day after a carbonara or lemon curd. Healthy, delicious and easy. Definitely use pecorino, I tried it once with Parmesan and it was not as interesting.
Great accommodating recipe. I used 8 egg whites I had on hand after making a batch of ice cream. Substituted on hand dill and celery leaves for thyme, and added parm to fill out the last bit of pecorino I had.
For 2 servings, I used 6 egg whites (after making Melissa Clark's ice cream), 2 leeks. Sauteed porcini mushrooms (dried and reconstituted) before sauteeing leeks. Don't be afraid to up the butter and olive oil as needed. Served with good prosciutto or bellota raw ham to make an exquisite summer dinner. For some reason, I don't know why, egg whites work better than whole eggs for a dinner recipe.
Agree with kimi 100%.
Great way to use up egg whites, I think this amount of oil/butter could withstand even more - maybe up to 7-8 egg whites? As it is written (5 whites) it was a bit too fatty for my personal taste. Loved the fresh greens on top and sautéed leeks, though. Will try again!