Cooking is my Cardio (Still Cooking Away)

Ya'll, I will be the first to tell you that I am vehemently NOT a Giada fan. I find her smug, pretentious (especial the way she randomly peppers her speech with words pronounced Italian style- it's annoying!), and worst of all, I think her recipes never turn out right.



However, Hubs was watching her (wonder why? huh.), and I become sucked in by a lox, arugula and egg white frittata. Or as she puts it "freet-ta!-ta!". Ugh. However, I adore lox, arugula and eggs, so I thought I would give this a try.


Mix 8 egg whites, 1/2 cup cream, and chopped lox. Then saute a chopped clove of garlic in a couple of tablespoons of olive oil. Wilt your arugula with the garlic and oil.

Pour in the egg and lox mixture, and cook til it's set on the bottom, and pulling away on the sides.

Oooh- i almost forgot, add some lemon zest (a couple tablespoons).

Put in a 350 degree oven til golden (she says 4-5 minutes, I say just check it a lot).


Then I added some chopped green onions from my counter onion garden. Lovely, no? Hee.

So along with some tomato and roasted red pepper soup, a slice of this is lunch. The verdict is. . .

Eh. Giada still sucks.