Frittata With Leeks and Salad Greens

Ingredients

1 leek
olive oil
about 2 tablespoons fresh herbs, as thyme, oregano, basil or parsley, or a combination, or 1 tablespoon fresh rosemary

1-2 garlic scapes
2 tablespoons grated pecorino romano, or the grating cheese you have around
enough spring mix, mizuna, arugula, lettuce, radicchio spinach, or a combination, to lightly cover 2 plates
Half Meyer lemon, or “regular” lemon
6 egg whites 
salt and pepper

Instructions

Spread salad over 2 dinner plates and sprinkle with drops of lemon juice and olive oil. Set aside. 

Heat oven to 350°, with rack in the center.

Slit leek and clean. Split in half and slice thinly, using all the pale tender part. Run out to wherever the herbs are growing, snip what you’ll need, and rinse, strip leaves, maybe chop a bit to release flavor. Chop garlic scapes to desired size. Whisk egg whites in a small bowl, enough to break them up but not to frothiness. Grate in the cheese.

In an 8-inch non-stick skillet, sauté the leek in olive oil, gently, to tenderness, but not browning. Add the herbs and sauté briefly, till you smell their flavor. Pour egg white/cheese mixture over leek and scramble briefly, with salt and pepper to your taste, until they’re mixed with the leek and spread fairly evenly. Put in the oven for about 6 minutes, until the frittata looks set. Remove, divide in half, put each half on one of the prepared plates, and serve. Mmm. Sumptuous, healthful, a great start to the day.