Egg White Frittata with Smoked Salmon and Goat Cheese

Steps

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1. 1
   Set up two bowls, one for whites and one for yolks. Separate the eggs by gently passing the yolk between shell halves, letting the whites fall into a bowl. Cover and refrigerate the yolks for later use.
   ≈0:28
2. 2
   Drizzle olive oil in a pan and sauté the diced red onion until softened and lightly colored, about 1–2 minutes.
   ≈0:58
3. 3
   In a bowl, whisk the egg whites until foamy, light in color, and fluffy with air incorporated.
   ≈1:05
4. 4
   Add the smoked salmon, goat cheese, capers, fresh dill, and black pepper to the whisked egg whites and mix well. Skip the salt—the salmon and capers provide enough saltiness.
   ≈1:27
5. 5
   Pour the egg white mixture into the pan with the softened onions and spread the salmon pieces evenly so each slice of the finished frittata contains some.
   ≈2:05
6. 6
   Cook on the stovetop for 2–4 minutes until the edges begin to set.
   ≈2:26
7. 7
   Transfer the pan to a preheated 350°F oven and bake for 10–15 minutes until the frittata is cooked through and lightly golden.
   ≈2:33
8. 8
   Remove from the oven, drizzle with a little extra virgin olive oil, top with fresh dill, and optionally sprinkle with red pepper flakes or Aleppo pepper for extra flavor.
   ≈3:00