Egg-White Frittata with Lox and Arugula

1. 1

   Place an oven rack in the center of the oven and preheat the oven to 350F.

2. 2

   In a medium bowl, whisk the egg whites until fluffy, about 30 seconds.

3. 3

   Add the heavy cream, lox, lemon zest, salt, and pepper.

4. 4

   In a 10-inch ovenproof nonstick skillet, heat the oil over medium heat.

5. 5

   Add the arugula and garlic.

6. 6

   Cook, stirring frequently, until the arugula has wilted, about 1 minute.

7. 7

   Pour the egg mixture into the pan and stir to combine the ingredients.

8. 8

   Cook, without stirring, for 4 minutes.

9. 9

   Place the skillet in the oven and bake for 10 to 12 minutes, until the frittata is set.

10. 10

    Slide the frittata onto a platter.

11. 11

    Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.