Recipe courtesy of Giada De Laurentiis
Egg White Frittata with Lox and Arugula
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- Level: Easy
- Total: 18 min
- Prep: 6 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 156
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 29 mg
- Sodium
- 635 mg
- Level: Easy
- Total: 18 min
- Prep: 6 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 156
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 29 mg
- Sodium
- 635 mg
Ingredients
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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