Best Egg White Frittata With Lox And Arugula Recipes

Egg White Frittata with Arugula, Tomato and Goat Cheese image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 cup crumbled goat cheese
1 teaspoon balsamic glaze
Handful of small fresh basil leaves (optional)

Steps:

Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.

Egg White and Frittata image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 medium sized zucchini, cut in 1/4-inch slices
Olive oil, for grilling
1 tablespoon coarse sea salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
2 tablespoons butter
1/4 cup diced pancetta, (6 slices)
1 teaspoon minced garlic
2 Roma tomatoes, seeded and diced
1 tablespoon chiffonade fresh mint leaves
1 tablespoon chiffonade fresh basil leaves
12 egg whites
1/4 cup Swiss cheese

Steps:

Preheat oven to 325 degrees F.
Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

Egg-White Frittata with Lox and Arugula image

Yield 4 to 6 servings

Number Of Ingredients 9

8 large egg whites, at room temperature
1/2 cup heavy cream
6 ounces lox or smoked salmon, chopped into 1/2-inch pieces
Grated zest of 1 lemon
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

Steps:

Place an oven rack in the center of the oven and preheat the oven to 350°F.
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the heavy 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 the frittata is set.
Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.