We had our second visit with real people.  Today was Joel’s birthday.  We bought a small birthday cake and took wine and had a safe distance, lovely, couple of hours.  I knew we would not be that hungry so I had planned a light meal.  It was very good.  We sliced it in 8 slices and had 2 left over for breakfast this morning.  This recipe is courtesy of Giada De Laurentiis, Food TV and is 3 WW pts. per slice.  

Instructions:

8 egg whites, at room temperature

1/2 C whipping cream

6 oz. lox, chopped into 1/2” pieces

1 lemon, zested

1/2 t kosher salt

1/2 t freshly ground black pepper

2 T EVOO

2 packed cups (2 oz) arugula

1 clove garlic, minced

Directions:

1. Put an oven rack in the center of the oven.  Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk the egg whites until fluffy, about 30 seconds.   Add the cream, lox, lemon zest, salt and pepper.
3. In a 10”, ovenproof, non stick skillet, heat the oil over medium heat.  Add the arugula and garlic.  Cook stirring frequently, until the arugula has wilted, about 1 minute.  
4. Pour the egg mixture into the pan and stir to combine the ingredients.  
5. Cook, without stirring for 4 minutes.  (I did try to even out the ingredients.)
6. Transfer the skillet to the oven and bake until set, about 10-12 minutes.  
7. Slide the frittata onto a platter.  Using a serrated knife, cut the frittata into wedges and swerve warm or at room temperature.