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Egg White Frittata With Leeks

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“Don't know what to do with leftover egg whites? Adapted from Maialino, Manhattan”

Ingredients Nutrition

  • 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
  • 12 cup baby arugula (or 1/2 cup other salad green)
  • 14 cup mizuna (or 1/4 cup other salad green)
  • 12 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.

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