Egg White Frittata With Leeks

Directions

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