Frittatas are the perfect centerpiece for a brunch spread because they can be served warm or at room temperature. This one brings two classic brunch favorites—lox and eggs—together into one very attractive dish. Serving bagels on the side, though decidedly not Italian, is a nice option.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 350°F.
Step 2
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the heavy cream, lox, lemon zest, salt, and pepper.
Step 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. Place the skillet in the oven and bake for 10 to 12 minutes, until the frittata is set.
Step 4
Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
