Airy omelette with salted salmon and arugula in the oven

Votes: 1

How to Make - Fluffy Omelette with Salted Salmon and Arugula in the Oven

Time: 20 min.
Complexity: easily
Servings: 4 - 6

This frittata is made with egg whites—a great way to use up the yolks when they're used for another dish. The whites are whipped with cream, and the resulting mixture is poured over poached arugula and slices of salted salmon in a skillet. This fluffy omelet will be a real treat if you prefer eggs for breakfast. Pair it with your favorite ingredients—savory greens and salted fish—for a rich flavor, while the citrusy notes of lemon zest add even more flavor to the delicacy. For this omelet, prepare a skillet that can be placed in the oven for finishing. This salmon and arugula frittata is rich in protein and fiber and is perfect for both a hearty brunch and a holiday appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 egg whites, room temperature
0.5 cup whipping cream
170 g lightly salted trout on a tray, cut into 1 cm pieces.
Zest of 1 lemon
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
2 tbsp. l. olive oil
2 tbsp. (60 gr.) arugula
1 clove garlic, minced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C).
In a medium bowl, beat the egg whites until fluffy, about 30 seconds. Add the cream, salmon, lemon zest, salt, and black pepper.

Heat the olive oil in a 25cm (9-inch) nonstick ovenproof skillet over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula wilts, about 1 minute. Pour the egg mixture into the skillet and stir to evenly distribute the ingredients. Cook, without stirring, for 4 minutes. Transfer the skillet to the oven and bake until set, about 10-12 minutes.
Transfer the frittata to a serving platter. Use a serrated knife to cut into wedges and serve warm or at room temperature.

Categories:

recipe / Oven / Spring dishes / Breakfast / Festive dishes / March 8 / Main courses / Casseroles / Eggs and dairy products / Appetizers / Fish appetizers / / Giada De Laurentiis

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