Frittatas are the perfect centerpiece for a brunch spread because they can be served warm or at room temperature. This one brings two classic brunch favorites—lox and eggs—together into one very attractive dish. Serving bagels on the side, though decidedly not Italian, is a nice option.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Place an oven rack in the center of the oven and preheat the oven to 350°F.

　　

Step 2

In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the heavy cream, lox, lemon zest, salt, and pepper.

　　

Step 3

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.

　　

Step 4

Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.