Lox Frittata Recipes

EGG WHITE FRITTATA WITH LOX AND ARUGULA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the 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. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
• Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

EVERYTHING BUT THE BAGEL LOX FRITTATA

Steps:

• Heat oven to 350°F. Grease a 9" or 10" baking dish.
• Spread scallions and lox evenly over the bottom of the dish. Drop cream cheese by the teaspoon into the dish. Sprinkle with everything bagel seasoning.
• In a large bowl, whisk the eggs, milk, dijon and pepper. Pour over lox in the baking dish.
• Bake 25-30 minutes, or until eggs are just set. Remove from oven and cool slightly before serving.

LOX FRITTATA

Steps:

• Turn on broiler Heat Cast Iron skillet pan ( large) melt butter and oil add onions and garlic saute on low to low heat heat for about 3 minutes Crack eggs Put eggs in a large mixing bowl. Add all the ingredients except lox and chives. Whisk ingredients. Add egg mixture to skillet. Stir egg mixture as if you are making scrambled eggs. Add chives and lox within 1 minute of cooking egg mixture. Egg mixture in pan should be very soft but not runny. Smooth out egg mixture so it is even in the pan. Put skillet in the broiler for exactly 2 minutes. Mixture will puff up and brown nicely. Serve .

LOW-FAT FRITTATA (FLAT BELLY DIET RECIPE)

Steps:

• Preheat oven to 350°F.
• Heat heavy 8" ovenproof sauté pan over medium heat 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring periodically with spatula, about 2 minutes or until soft.
• Combine egg whites, eggs, water, tarragon, and salt in medium bowl. Whisk to blend. Season with freshly ground black pepper. Pour mixture into pan and lay salmon on top. Cook, stirring periodically, about 2 minutes or until partially set.
• Transfer pan to oven and cook 12 to 14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Gently slide onto warm serving platter, slice, and serve with 2 tablespoons of the tapenade.
• Make it a Flat Belly Diet Meal.
• For a well-balanced dish, thaw 1/2 cup of frozen dark sweet cherries (45 calories) and combine with 1 cup of fat-free plain Greek-style yogurt (112 calories). Top with 1/4 cup of toasted whole oats (75 calories).
• Nutritional Info Per Serving:186 cal, 10 g pro, 1 g carb, 0 g fiber, 15 g fat, 2.5 g sat fat, 143 mg chol, 535 mg sodium.

CANYON RANCH LOX AND CREAM CHEESE FRITTATA

Steps:

• Preheat oven to 400°F. In a large bowl, combine eggs, egg whites, salt, chives, and milk and mix well. Heat oil in a nonstick, ovenproof saute pan 30 seconds, tilting pan to distribute oil. Add egg mixture. Using a spatula, move egg mixture so it cooks evenly, about 30 seconds, or until eggs begin to set. Remove from heat. Spread cheese evenly over egg mixture. Top with smoked salmon. Place pan in oven and bake until slightly browned all over, about 15 to 20 minutes. Remove from oven and cut into 4 equal wedges.

LATKES WITH LOX

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with lox; top with sour cream and chives if desired.

EGG-WHITE FRITTATA WITH LOX AND ARUGULA

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.

NOVA SCOTIA LOX (SMOKED SALMON) & CREAM CHEESE FRITTATA

Steps:

• Preheat oven to 375F and position a rack in the center of oven.
• Heat cast iron skillet(large)or large non-stick skillet over medium-low heat.
• Heat the butter & oil combination.
• Turn down the heat to low to low heat.
• Add onions and garlic and saute for 3 minutes.
• In a large mixing bowl whisk the eggs & add all ingredients except for Nova Scotia Lox & cream cheese.
• Using two spoons or your fingers, separate the cream cheese into small clumps.
• Fold the cream cheese & Nova into the egg mixture.
• Turn the heat on stove to medium-low heat.
• Pour the egg mixture into the skillet and stir lightly to make sure the fillings are evenly arranged in the pan.
• Cook until the bottom is set, but not brown, about 2 minutes.
• Transfer the skillet to the oven and bake until top is set, about 8 minutes, until it puffs up and browns nicely.
• Remove from oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a nice platter - garnish with parsley.
• Cut into wedges and serve warm or at room temperature.