WEEKEND RECIPE: Egg white frittata with lox and rocket

 

Ingredients:

# 8 egg whites, at room temperature

# 125ml whipping cream

# 170g lox (cured salmon), chopped into 1cm pieces

# 1 lemon, zested

# ½ tsp salt

# ½ tsp freshly ground black pepper

# 2 tbsp olive oil

# 60g packed rocket

# 1 clove garlic, minced

 

Method

Egg white frittata with lox and rocket

1) Put an oven rack in the center of the oven. Preheat the oven to 180C/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 23cm ovenproof, nonstick 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.