Frittatas are the perfect centerpiece for a brunch spread on the morning of Thanksgiving 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 is a nice option.

[ingredients]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[/ingredients]

[instructions]Place an oven rack in the center of the oven and preheat the oven to 350
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.[/instructions]