Egg White Frittata with Lox and Arugula

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I thought this would be a perfect Mother's Day brunch item... but sadly, I don't think I would make it again. There were a lot of us, so I made two versions - one with lox and one with prosciutto. My main complaint was that there was simply too much lemon zest. Perhaps my lemons were too large - but the flavor was overwhelming in a bad way. It also took more time than indicated for them to fully bake, so allow time for that. If I were to give any advice it would be to use small lemons or just less zest and add more arugula because that part was delicious!

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I guess the person who wrote I don't get it can not read it calls for egg white!!!! Wake up and read it. Love it

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OK - a few notes. You can buy a carton of organic egg whites very inexpensively - and they're a zip to use. Also, if you want a lighter or lactose free version, try replacing the cream with an unsweetened milk alternative. For cooking, I like unsweetened almond milk, oat milk or coconut milk, depending on the taste of the dish. I hope that helps those looking for healthy alternatives and clears up the egg confusion.

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My pan is a 12", I had spinach on hand, & I had only 3 oz of lox. That said, I added a couple additional egg whites and used 2/3 a cup of cream. It turned out absolutely delicious! Instead of 4 minutes of setting on the stovetop, I did 5 minutes on medium low heat. In the oven it took the full 12 minutes. It set perfectly, came out onto the platter easily, looked festive & springlike and best of all my husband loved the taste. I think 3 oz of lox was the perfect amount for the frittata to not be too salty. I did also use the kosher salt. For those of you griping about the waste of egg yolks, buy a container of egg whites, it's less expensive than the fresh organic eggs that I used. As for low fat, all you have to do is read the word cream and know it doesn't fall in that category! This is a special treat - not an everyday breakfast.

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My family has mixed feelings on lox so I made this with prosciutto instead and it was great! Same salty bite and pretty colors. I've made frittatas before but never added cream big difference. Thanks for a healthy blank canvas to play with.

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I don't understand what the previous reviewer is talking about. The egg whites aren't excluded, the egg yolks are. I made this for brunch, it was delicious and everyone loved it! I have never had a problem with Giada's recipes.

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Is this trying to be a healthy recipe by excluding the egg whites? But then adding heavy whipping cream? Dont lie to me Food Network.

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This was a disaster, Please chefs seem want to salt at every step is garbage. Here the Lox have way plenty, none should be added. Cooked the aruggla, yet the final turnout was too loose. Too much liquid? Had to double the cook time stated to firm up the frittata. The final result was that the dish was extremley SALTY, the taste was not objectionable, but not enjoyable. Threw most of it away. The hassle of separating egg whites was a bother, that didn't add to any thing sans the appearence. Lots of Frittatas use the whole egg and are good looking and tasty,so why bother separrating? Yellow looks good with the green aruggula no?
Richard Nimms
Simi Valley Ca 93065.

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I really enjoy all your recipes they are wonderfull thanks forshare yoursecrets
sincerely Penelope