Chef Batali: Egg White Frittata with Herbs
Cooking Time: 10 minutes
8 Egg Whites
Salt and freshly ground black pepper
½ cup marjoram leaves
½ cup Italian parsley leaves
½ cup basil leaves
½ cup fennel fronds (optional)
½ cup fresh sorrel or arugula, cut into chiffonade
2 scallions, thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons unsalted butter
1 ½ teaspoon red wine vinegar
1 ½ tablespoons extra-virgin olive oil
In a large bowl, season the eggs with salt and pepper and beat to blend. Add ¼ cup each the marjoram, parsley, basil, fennel fronds, if using, sorrel and the scallions, thyme, and sage and beat until well mixed and slightly frothy.
In an 8- to 10-inch nonstick sauté pan, heat the butter over medium heat until just starting to turn brown. Add the egg mixture and cook until set on the bottom, about 7 minutes. Hold a flat plate over the pan and invert the frittata onto the plate, then slide it back into the pan and cook just until set, 6 to 7 minutes. Slide the frittata onto a plate and allow to cool for 10 minutes.
In a medium bowl, combine the remaining ¼ cup of each marjoram, parsley, basil, fennel fronds, if using, sorrel. Add the vinegar, olive oil, and salt and pepper to taste and toss well.
Serve the frittata cut into wedges, alongside the herb salad.