Art_Of_Entertaining_2016

All Things Italian
Egg White Frittata with Lox and Spinach
You can use 4 whole eggs if you prefer. When I created this recipe I used egg whites and it was a perfect breakfast. I had friends from out of
town stay over and this was enjoyed by all.
Ingredients
• 8 egg whites, at room temperature
• 1/4 cup water
• 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
• 1 bag, baby spinach
• 1 clove garlic, minced
Directions
1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the water, lox, lemon zest, salt, and pepper.
3. In a medium ovenproof, nonstick skillet, heat the oil over medium heat. Add the spinach and garlic. Cook, stirring frequently, until the
spinach 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. Cut the frittata into wedges and serve warm or at room temperature. Can be reheated in the microwave for
30-45 seconds
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