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.