Egg White Frittata with Lox and Arugula

Total Time:
18 min
Prep:
6 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 8 egg whites, at room temperature
  • 1/2 cup whipping cream
  • 6 ounces lox, chopped into 1/2-inch pieces
  • 1 lemon, zested
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 packed cups (2 ounces) arugula
  • 1 clove garlic, minced
Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.

In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.

Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.


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    This recipe is featured in:

    Mother's Day