Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Egg white frittata with lox and arugula
print recipe
Makes 4 to 6 servings


    • 8 large egg whites, at room temperature
    • 1/2 cup heavy cream
    • 6 ounces lox, chopped into 1/2-inch pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 packed cups (2 ounces) arugula
    • 1 garlic clove, minced


Baking Directions:

Place an oven rack in the center of the oven and preheat the oven to 350ºF. 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. Place the skillet in the oven and bake for 10 to 12 minutes until set. Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.