Healthy Salmon & Egg White Frittata

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 mins

8 large - eggs

4½ fl oz - whipping cream

6 oz - lox or smoked salmon

1 - lemon

- salt and pepper

2 tablespoons - olive oil

3 oz - rocket

1 clove - garlic

Place an oven rack in the centre of the oven and preheat to moderate (Mk 4 - 350ºF - 180ºC). Chop the lox or smoked salmon into cubes of about ½" (1cm). Zest the lemon and peel and crush (mince) the garlic. Separate the egg yolks and whites and, in a medium bowl, whisk the egg whites for about 30-45 seconds until fluffy. Stir in the cream, salmon, lemon zest, and about ½ teaspoon each of salt, and freshly ground black pepper.
Heat the olive oil over medium heat in a 9" (23cm) ovenproof, non-stick skillet. Add the rocket and crushed garlic and cook, stirring frequently, for about one minute until the rocket has wilted. Pour the egg mixture into the pan and stir quickly to combine the ingredients, then cook without stirring for 4 minutes. Transfer the skillet to the heated oven and bake for about 10 to 12 minutes until the frittata is set.
Slide the frittata onto a platter and, using a serrated knife, cut into wedges and serve warm or at room temperature.