Egg White Frittata with lox and Arugula

8 egg whites at room temperature
1/2 c whipping cream
6 oz lox, chopped into 1/2 inch pieces
1 lemon, zested
1/2 tsp black pepper
2 Tbsp olive oil
2 c arugula
1 clove garlic, minced



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.