Scandinavian Smoked Salmon & Dill Egg White Frittata with Roasted Root Vegetables

Ingredients

• 10 whole large egg whites, room temperature for best texture
• 120 grams smoked salmon, wild-caught, thinly sliced
• 3 tablespoons fresh dill, finely chopped
• 200 grams red beets, diced small, about 1/4-inch cubes
• 150 grams parsnips, diced small, about 1/4-inch cubes
• 1 whole shallot, thinly sliced
• 1 teaspoon lemon zest, adds brightness
• 2 teaspoons extra virgin olive oil, divided: 1 tsp for roasting, 1 tsp for frittata
• 1/4 teaspoon sea salt, adjust to taste
• 1/8 teaspoon black pepper, freshly ground
• 2 tablespoons low-sodium vegetable broth, helps cook egg whites gently

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss diced beets and parsnips with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

2. 2

   After vegetables have roasted for 15 minutes, whisk together 10 egg whites with vegetable broth, dill, lemon zest, salt, and pepper in a bowl until well combined but not foamy.