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)

Make Frittata

1. Whisk together the egg whites, salt, white pepper and Parmesan cheese
2. Whisk in nutmeg and set aside to soften the cheese for a few minutes
3. Meanwhile, in a sauté pan, heat 3 tbsp of olive oil over medium-high heat
4. 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
5. Add the greens and cook until wilted, 30-60 seconds
6. Add herbs, spring onions and leeks and cook another additional minute. Season with salt if desired
7. 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

1. Whisk the egg yolks, remaining nutmeg, cheese, lemon juice, and a light seasoning of salt and pepper into a light and creamy sauce
2. 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

1. 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