Preheat your oven for 350. Wisk 8 egg whites with 1/2 cup of half and half until fluffy. Add 6 oz of lox (smoked salmon) zest of one lemon and salt and pepper to your liking. In a oven safe skillet sauté 2 cups of arugula with a clove of chopped garlic in a tablespoon of olive oil. Pour in egg mixture and stir to incorporate all ingredients then leave on medium heat for 4 minutes without stirring. Transfer the skillet to the oven and bake for an additional 15 minutes.
While this is cooking I made a little sauce to take it to another level. I mixed equal parts cream cheese and sour cream with the juice from the zested lemon and added capers and fresh ground pepper.
I plated the fritatta with the sauce on top and this is now a weekend favorite! 
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