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
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.