EGG FRITTATA WITH LOX AND SPINACH

EGG FRITTATA WITH LOX AND SPINACH

IMG_0351Ingredients
6 egg whites+2 eggs at room temperature
1/2 cup whipping cream
6 oz. lox, chopped into 1/2 in. pieces
Zest of one lemon
1 tablespoon olive oil
2 cups (packed) spinach
3 cloves garlic, chopped
salt, cayenne
Directions
Preheat oven to 350 degrees.
Whisk eggs and egg whites for about 30 seconds. Add cream, lox, lemon zest, salt and pinch cayenne or to taste.
In a 10 inch, ovenproof non-stick skillet, heat oil low/medium heat. Add garlic, swirl with the oil. Do not let burn. Add spinach, stir until spinach is wilted, about 2 minutes. Pour the egg mixture into the pan and stir to combine ingredients. Cook without stirring for about 4 minutes. Transfer skillet to oven and bake until set, about 10-12 minutes.
Slide frittata onto a platter. Cut frittata into wedges and serve warm or room temperature.
Note: What I love about this recipe is its versatility. Instead of lox you can use your favorite vegetables.

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