To all of my Jewish Hostess readers! Meet Lucy Blatter a new mom and kosher foodie. She loves to blog and will contribute to our medley of kosher recipes on the site. I’m craving this egg white frittata and thinking of buying a frittata pan from HERE. Enjoy!
“Welcome! As a Jewish mom and full-time writer, I have my hands pretty full. So I’m always scouring the Web and my enormous collection of cookbooks for straightforward recipes that don’t require too many ingredients or too many steps. Oh, and they get extra points if they actually taste good.
Follow along as I recreate recipes from some of the biggest names in the foodie world. You should know in advance that I rarely find a recipe I can’t make easier (I’m the queen of shortcuts– Rachael Ray eat your heart out!)
I suspect that some will be great, and some not so much. Either way, it should be a fun ride. Here’s to discovering some great, new (and easy!) dishes.”
This recipe is really, really easy. If I hadn’t been photographing the steps, I think the whole thing would have taken about 20 minutes. I made a couple of substitutions (as usual), and it still came out good. In the future, I might use fresh, roasted salmon instead of smoked salmon, but the smoked salmon definitely upped the easiness factor.
Note: The recipe says it serves 4-6 people. I don’t know, Giada must have a really small appetite, because my husband and I polished it off between the two of us. That’s either the sign of a good recipe, or that we’re pigs. I think both are true.
Oh, and another note: This frittata can be served at room temperature, which makes it perfect for a dairy shabbat lunch.
Here’s how it goes (full kosher recipe is below)
First, I whisked the room- temperture egg whites. Then I poured in the milk (I substituted 1 percent milk for the cream — this is supposed to be healthy, remember?). Then I added the lox, salt, pepper and lemon zest (did I mention I hate zesting lemons? I wish you could buy ready-zested lemons). But anyway…. So far so good. Easy, easy, easy.
Next, I heated the garlic and spinach just until the spinach wilted. Why did I use spinach instead of arugula you ask? I wish I could give some impressive answer. But the real answer: FreshDirect (freshdirect.com) was out of arugula.
Next step was to pour the egg mixture into the skillet, and give it all a quick stir. No tricks there.
I cooked that for about 4 minutes and threw it in the oven for another 10.
And then… the finished product!
Okay, okay, it’s not that beautiful looking. But it was tasty. And served with a simple roasted sweet potato, it was a satisfying, filling and healthy dinner. I’d even make it again soon. What more could we ask for?
Giada’s frittata recipe (:
8 egg whites, at room temperature
1/2 cup whipping cream
6 ounces lox, chopped into 1/2-inch pieces
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 packed cups (2 ounces) arugula
1 clove garlic, minced
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.
Recipe courtesy of the Food Network