Lox Bagel Fritatta Recipes

NOVA SCOTIA LOX (SMOKED SALMON) & CREAM CHEESE FRITTATA

Steps:

• Preheat oven to 375F and position a rack in the center of oven.
• Heat cast iron skillet(large)or large non-stick skillet over medium-low heat.
• Heat the butter & oil combination.
• Turn down the heat to low to low heat.
• Add onions and garlic and saute for 3 minutes.
• In a large mixing bowl whisk the eggs & add all ingredients except for Nova Scotia Lox & cream cheese.
• Using two spoons or your fingers, separate the cream cheese into small clumps.
• Fold the cream cheese & Nova into the egg mixture.
• Turn the heat on stove to medium-low heat.
• Pour the egg mixture into the skillet and stir lightly to make sure the fillings are evenly arranged in the pan.
• Cook until the bottom is set, but not brown, about 2 minutes.
• Transfer the skillet to the oven and bake until top is set, about 8 minutes, until it puffs up and browns nicely.
• Remove from oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a nice platter - garnish with parsley.
• Cut into wedges and serve warm or at room temperature.

CANYON RANCH LOX AND CREAM CHEESE FRITTATA

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.

EGG-WHITE FRITTATA WITH LOX AND ARUGULA

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.