Egg White Frittata With Leeks

• 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
• 1/2 cup baby arugula or other salad green
• 1/4 cup mizuna or other salad green
• Half a lemon

1. Heat the oven to 350 degrees.
2. In a 7-inch nonstick skillet over medium heat, melt the butter with 2 tablespoons olive oil and cook until bubbling.
3. Add the leek and saute until it begins to soften, about 5 minutes.
4. Add the thyme, season with salt and pepper, and cook for 1 more minute.
5. In a small mixing bowl, whisk the egg whites with 2 tablespoons pecorino.
6. Add to the skillet and gently stir together with the leeks for 1 minute, to gently scramble them.
7. Scrape down sides of the pan.
8. 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.
9. Transfer to a plate, and sprinkle with the remaining tablespoon pecorino.
10. Toss the arugula and mizuna with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice.
11. Season with salt and pepper and place on the frittata.

butter, olive oil, only, thyme, salt, pepper, egg whites, pecorino, baby arugula, mizuna, lemon

Taken from cooking.nytimes.com/recipes/1013507 (may not work)