Egg White Frittata with Lox & Arugula

8                      egg whites, at room temperature

½         c          whipping cream

6          oz         lox, chopped into 1/2-inch pieces

1          whole   lemon, zested

½         tsp        kosher salt

½         tsp        freshly ground black pepper

2          Tbsp     olive oil

2          c           (2 ounces) packed arugula

1          clove     garlic, minced

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.

Makes 9” pie dish                   20 minutes