Eggwhite, Lox & Wilted Arugula Frittata for Mom!

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!

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Egg White Frittata with Lox and Arugula

Ingredients:

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

Directions:

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.