Egg White Frittata with Lox and Arugula (Giada De Laurentiis) |
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Prep Time: 6 Minutes Cook Time: 12 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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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