Egg White Frittata With Leeks

• 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

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.

butter, olive oil, olive oil, thin, thyme, kosher salt, egg whites, pecorino cheese, baby arugula, mizuna, lemon

Taken from www.food.com/recipe/egg-white-frittata-with-leeks-461248 (may not work)