Egg white frittata with lox and rocket

Method

Egg white frittata with lox and rocket

1) Put an oven rack in the center of the oven. Preheat the oven to 180C/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 23cm ovenproof, nonstick 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.