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Back Egg White Frittata with Lox and Arugula

A flavorful frittata perfect for Mother's Day Brunch!
Egg White Fritatta


  • 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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