Mother’s Day in my book should be an all day event–not just brunch or dinner. It should start with Mom sleeping in only to be awakened at a sinfully late hour (before noon of course) by the wafting and delicious aroma of this exquisite fritatta.
Serve this gourmet breakfast to her in bed with a rose and coffee or surprise her at the dining room table with the best china in the house and a floral centerpiece. This is a delightful way to start the day and it allows Mom the leisure time to prepare for when the family takes her out to a nice restaurant later on for dinner. ALL DAY IS MOTHER’S DAY!
Egg White Frittata with Lox and Arugula4 to 6 servings
8 egg whites, at room temperature
1/2 cup whipping cream
6 ounces lox, chopped into 1/2-inch pieces
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 packed cups (2 ounces) arugula
1 clove garlic, minced
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
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.Recipe courtesy of Giada De Laurentiis: http://www.giadadelaurentiis.com/