Protein frittata with salted salmon and arugula

Ingredients:

• 8 egg whites, room temperature
• 0.5 cup whipping cream
• 170 g salted salmon, cut into 1 cm pieces.
• Zest of 1 lemon
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp. l. olive oil
• 2 tbsp. (60 gr.) arugula
• 1 clove garlic, minced

Preparation:

1. Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C).
2. In a medium bowl, beat the egg whites until fluffy, about 30 seconds. Add the cream, salmon, lemon zest, salt, and black pepper.
3. Heat the olive oil in a 25cm (9-inch) nonstick ovenproof skillet over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula wilts, about 1 minute. Pour the egg mixture into the skillet and stir to evenly distribute the ingredients. Cook, without stirring, for 4 minutes. Transfer the skillet to the oven and bake until set, about 10-12 minutes.
4. Transfer the frittata to a serving platter. Use a serrated knife to cut into wedges and serve warm or at room temperature.