Back Egg White Frittata with Lox and Arugula
- 8 Egg Whites, at room temperature
- 1/2 C Whipping Cream
- 6 oz Lox, Chopped
- 1 Lemon, Zested
- 2 Tbsp Olivum Olive Oil
- 2 Cups of Packed Arugula
- 1 Clove Garlic, Minced
- Salt & Pepper, To Taste
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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