Best 3 Egg White Frittata With Lox And Arugula Recipes

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Indulge in a symphony of flavors with our versatile egg white frittata, masterfully crafted with smoked salmon (lox) and the peppery bite of arugula. This protein-rich dish is not just a culinary delight but also a nutritional powerhouse. Our comprehensive guide features three variations to tantalize your taste buds: the classic egg white frittata with lox and arugula, a vibrant Mediterranean version bursting with sun-dried tomatoes and feta, and a hearty broccoli cheddar iteration that's perfect for a wholesome breakfast or brunch. Each recipe is meticulously detailed, ensuring success in your culinary adventures. So, grab your whisk and prepare to embark on a journey of culinary excellence with our egg white frittata extravaganza!

Here are our top 3 tried and tested recipes!

EGG WHITE FRITTATA WITH TOMATOES AND SCALLIONS



Egg White Frittata with Tomatoes and Scallions image

Tasty egg white frittata is baked in a cast-iron skillet into puffy perfection. Topped with tomatoes and green onions, it is pretty, delicious, and filling.

Provided by Vered DeLeeuw

Categories     Breakfast

Time 25m

Number Of Ingredients 8

1 tablespoon butter (for the skillet)
8 large egg whites
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan
1/3 cup cherry tomatoes (halved)
1/4 cup chopped scallions

Steps:

  • Preheat your oven to 400 degrees F. Grease an 8-inch oven-safe skillet (such as a cast iron skillet) with butter.
  • Whisk the egg whites with salt, pepper, and garlic powder until foamy. Add the Parmesan and whisk to incorporate.
  • Heat the skillet over medium heat, about 3 minutes. Pour the egg mixture into the warm skillet. Allow it to cook for about a minute.
  • Arrange the tomatoes and scallions on top of the eggs. Keep cooking until the bottom is set, about 2 more minutes, then transfer the skillet to the oven to finish cooking for about 10 more minutes. The frittata is done when puffy and golden and a toothpick inserted in its center comes out clean.
  • Carefully loosen the edges of the frittata with a spatula, slice and serve.

Nutrition Facts : ServingSize 0.25 frittata, Calories 88 kcal, Carbohydrate 2 g, Protein 10 g, Fat 5 g, SaturatedFat 3 g, Sodium 366 mg, Fiber 0.3 g, Sugar 0.6 g

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.

FREEZER-FRIENDLY EGG WHITE MUFFINS



Freezer-Friendly Egg White Muffins image

These muffins are totally customizable when it comes to fillings, so dream up your ultimate omelet, then whisk all of those ingredients into an egg white base. I'm a breakfast super-enthusiast, so when mornings are rushed (i.e. 8 out of 7 days a week!), I grab one or two of them from the freezer, pop them in the microwave for 1 minute and then enjoy a hot meal in one hand while holding my little guy in the other.

Provided by Kelly Senyei

Time 45m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray, for the muffin pan
2 1/2 cups egg whites
1 cup chopped fresh spinach
1/2 cup quartered cherry tomatoes
1/2 cup diced mushrooms
1/4 cup shredded Cheddar
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1/2 cup diced avocado

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
  • In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, cheese, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.
  • Bake the muffins until the egg whites are fully cooked, for 20 to 25 minutes. Let the muffins cool for 5 minutes in the pan before using a knife to loosen them from the cups.
  • Top each muffin with diced avocado and serve immediately.
  • If freezing, transfer the fully cooled muffins to a resealable freezer bag and store them in the freezer for up to 3 months. To reheat, microwave the muffins until thawed, about 45 seconds. Then top them with the avocado and serve.

Tips:

  • For a fluffier frittata, whip the egg whites until they are stiff peaks before folding them into the yolk mixture.
  • If you don't have a nonstick skillet, grease the pan lightly with butter or cooking spray.
  • Cook the frittata over medium heat so that it cooks evenly throughout. If the heat is too high, the outside of the frittata will brown too quickly while the inside remains uncooked.
  • Don't overcook the frittata. It should be cooked through, but still slightly soft and moist in the center.
  • Let the frittata cool for a few minutes before slicing and serving. This will help it hold together better.

Conclusion:

This egg white frittata with lox and arugula is a delicious and healthy breakfast or brunch option. It's also a great way to use up leftover egg whites. The frittata is light and fluffy, with a savory filling of lox, arugula, and cheese. It's sure to be a hit with your family and friends.

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