Egg White Frittata With Leeks
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter
- 2tablespoons plus 2 teaspoons olive oil
- 1very large leek, white part only, sliced thin and rinsed well
- 1teaspoon thyme leaves
- Salt
- pepper
- 5large raw egg whites
- 3tablespoons grated pecorino
- ½cup baby arugula or other salad green
- ¼cup mizuna or other salad green
- Half a lemon
Nutritional analysis per serving (2 servings)
460 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 24 grams protein; 762 milligrams sodium
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
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.
less oil, no butter, do in lidded pan on gas (not oven).
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.
This was the PERFECT way to use up the eggs whites leftover from Mother’s Day eggs benedict! And healthy to boot! Used some leftover roasted asparagus instead of the greens on top, which seem superfluous to me anyway. Leeks are my favorite allium so bonus there as well!
Great as is, even better with add ons (some bacon and half a bell pepper, for example). Great way to use up egg whites left over from making custard ice cream.
Great way to use up egg whites. Did not have pecorino, so used crumbled feta instead - it was delicious.
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