Egg White Frittata with Lox and Rocket
Made with lox and rocket, a wedge of this light and airy egg-white frittata is a delicious brunch opener.
Ingredients
Method
- Put an oven rack in the centre of the oven. Preheat the oven to 180 degrees, gas mark 4.
- In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
- In a 25cm, ovenproof, non-stick skillet, heat the oil over medium heat. Add the rocket and garlic. Cook, stirring frequently, until the rocket 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.
Rate this recipe
Overall Rating:
4.10
(15)
