Protein frittata with salted salmon and arugula

Votes: 1

Time: 18 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. The frittata takes on the rich flavor of the savory greens and salted fish, and the citrus notes of lemon zest complement it perfectly. For this omelet, prepare a skillet that can be placed in the oven for the finishing touches. This salmon and arugula frittata is rich in protein and fiber and is perfect for both breakfast and dinner.

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 salted salmon, 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 / Breakfast / March 8 / Main courses / Fish and seafood / Eggs and dairy products / / Giada De Laurentiis

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