Best Lox Frittata Recipes

Egg White Frittata with Lox and Arugula image

Provided by Giada De Laurentiis

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

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.

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.

Canyon Ranch Lox and Cream Cheese Frittata image

Yield Makes 4 servings

Number Of Ingredients 8

3 whole eggs
3 egg whites
Pinch of salt
1 tbsp chopped chives
1/2 cup 2 percent milk
1 tsp canola (or olive) oil
1/2 cup Neufchâtel cheese (or lowfat cream cheese)
2 oz smoked salmon, diced

Steps:

Preheat oven to 400°F. In a large bowl, combine eggs, egg whites, salt, chives, and milk and mix well. Heat oil in a nonstick, ovenproof saute pan 30 seconds, tilting pan to distribute oil. Add egg mixture. Using a spatula, move egg mixture so it cooks evenly, about 30 seconds, or until eggs begin to set. Remove from heat. Spread cheese evenly over egg mixture. Top with smoked salmon. Place pan in oven and bake until slightly browned all over, about 15 to 20 minutes. Remove from oven and cut into 4 equal wedges.

LOX FRITTATA image

Yield 4 people

Number Of Ingredients 15

Lox Fritata
10 eggs
1 small onion chopped fine
2 cloves garlic chopped fine
2 tablespoons butter unsalted
2 Tablespoons olive oil
4 oz. Nova Scotia Lox-cut into thin strips
1/4 cup Sour Cream ( low fat is o.k.)
2 Tablespoons milk
3 oz Cream Cheese
2 tablespoons chopped chives
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 teaspoons hot sauce
fresh black ground pepper

Steps:

Turn on broiler Heat Cast Iron skillet pan ( large) melt butter and oil add onions and garlic saute on low to low heat heat for about 3 minutes Crack eggs Put eggs in a large mixing bowl. Add all the ingredients except lox and chives. Whisk ingredients. Add egg mixture to skillet. Stir egg mixture as if you are making scrambled eggs. Add chives and lox within 1 minute of cooking egg mixture. Egg mixture in pan should be very soft but not runny. Smooth out egg mixture so it is even in the pan. Put skillet in the broiler for exactly 2 minutes. Mixture will puff up and brown nicely. Serve .