Eat.

I tried the following frittata recipe from Giada De Laurentis, courtesy of In Style magazine, the other night and it was DELICIOUS!

Egg-White Frittata with Lox & Arugula
serves 6

8 large egg whites, at room temperature
1/2 cup heavy cream
6 oz. lox or smoked salmon, chopped into 1/2" pieces
Grated zest of one lemon
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
2 packed cups arugula
1 garlic clove

1- Place an oven rack in center of oven and preheat to 350F.
2- In a medium bowl, whisk egg whites until fluffy, about 30 seconds. Add cream, lox, lemon zest, salt and pepper.
3- In a 10inch ovenproof nonstick skillet, heat oil over medium heat. Add arugula and garlic. Cook, stirring frequently, until arugula has wilted, about 1 minute.
4- Pour egg mixture into pan and stir to combine ingredients. Cook, without stirring, for 4 minutes.
5- Place skillet in oven and bake for 10-12 minutes, until frittata is set.
6- Slide frittata onto a platter. Cut into wedges and serve warm or at room temperature.