Egg white frittata with lox and rocket

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Ingredients

  • 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

Use imperial measurements

Method

How to make Egg white frittata with lox and rocket

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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