Egg White Frittata With Lox And Arugula Recipes

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EGG WHITE FRITTATA



Egg White Frittata image

"This egg dish is very satisfying and nutritious, too," writes Linda LaPresle of Glendora, California. "Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1-1/4 cups sliced fresh mushrooms
1/2 medium onion, diced
1/2 small sweet red pepper, sliced
1/2 small green pepper, diced
1/4 teaspoon salt
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon olive oil
8 egg whites, beaten
1 tablespoon grated Parmesan cheese

Steps:

  • In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE



Egg White Frittata with Arugula, Tomato and Goat Cheese image

"I love how the tangy goat cheese, peppery arugula and sweet balsamic glaze complement one other. They make my taste buds light up!" says Valerie.

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 FRITTATA WITH LOX AND ARUGULA



Egg White Frittata with Lox and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

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



Egg-White Frittata with Lox and Arugula image

Categories     Egg     Brunch     Side     Bake     Arugula

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.

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