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Egg white frittata with lox and rocket

  • Preparation Time6 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy
8 egg whites, at room temperature
125ml whipping cream
170g lox (cured salmon fillet), chopped into 1cm pieces
1 lemon, zested
2 tablespoons olive oil
1/2 tsp sea salt
1/2 tsp fresh ground pepper
60g packed rocket
1 clove garlic, minced
1) Put an oven rack in the centre of the oven. Preheat the oven to 180 degrees, gas mark 4.

2) In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.

3) 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.

4) Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

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