Egg White Frittata w/ Spring Greens
Serves 4-6
Ingredients
For the Frittata
- 4 large egg whites (reserve yolks for Lemon Sauce*)
- pinch of sea salt
- white pepper to taste
- 1 tbsp grated Parmesan cheese
- freshly-grated nutmeg to taste
- 3 tbsp extra virgin olive oil
- pinch of crushed red pepper
- 1 garlic clove
- 3 cups sweet, peppery & bitter greens, torn or chopped (sweet = lettuce varieties, spinach, escarole; peppery = mustard greens, arugula; bitter = chicory, swiss chard)
- ¼ cup chopped fresh mixed herbs (mint, parsley, celery leaves, basil)
- ½ cup thinly-sliced spring onion
- ½ cup thinly-sliced leek
For the Lemon Sauce
- 4 egg yolks
- ½ cup grated Parmesan cheese
- 2 tbsp lemon juice
- pinch of sea salt
- white pepper to taste
Garnish Suggestions
- sprinkle of Parmesan cheese
- zest of 1 lemon
- fresh herbs (fresh mint, lovage, basil)
- edible flowers (violets used in this recipe)
How-to
Make Frittata
- Whisk together the egg whites, salt, white pepper and Parmesan cheese
- Whisk in nutmeg and set aside to soften the cheese for a few minutes
- Meanwhile, in a sauté pan, heat 3 tbsp of olive oil over medium-high heat
- Add the crushed red pepper, and the garlic clove. Allow the garlic to flavor the oil for about 1 minute. When the garlic is lightly browned, remove it from the pan
- Add the greens and cook until wilted, 30-60 seconds
- Add herbs, spring onions and leeks and cook another additional minute. Season with salt if desired
- Reduce heat to low and add the egg whites to the pan, cover with a lid, and cook for an additional 3-5 minutes over low heat, or until the whites are set, but still soft, moist and creamy in the center
Make Lemon Sauce
- Whisk the egg yolks, remaining nutmeg, cheese, lemon juice, and a light seasoning of salt and pepper into a light and creamy sauce
- If you prefer to cook the egg yolks, this can also be done over a double-boiler, whisked with the addition of ½ cup chicken broth until heated through
Serving Suggestions
- Serve the frittata either warm or at room temperature, topped with the lemon sauce, and garnished with lemon zest, a few more herbs and a sprinkling of Parmesan cheese