Egg White Frittata with Lox and Arugula

  • Level: Easy
  • Total: 18 min
  • Prep: 6 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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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

  1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
  3. 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.
  4. 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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