Egg White Frittata with Lox and Arugula

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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