Egg White Frittata with Lox and Arugula

By caligma

Recipe courtesy Giada De Laurentiis

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

Preparation

Step 1

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.