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Whether we serve them scrambled, poached or sunny-side up, the appeal of our morning eggs undoubtedly lies in their rich, golden yolks. But we're coming around to the egg-whites-only approach after trying the light frittata bianca from Nick Anderer, the chef at Manhattan's Maialino restaurant. The recipe appears in Elaine Louie's excellent new cookbook, The Occasional Vegetarian, and relies on soft sautéed leeks, fresh thyme and a sprinkling of sharp pecorino cheese to flavor the airy frittata's egg-white base. A pile of peppery, lightly dressed greens completes a brunch-time dish so delicious, you won't even miss the yolks.
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