Egg White Frittata with Smoked Salmon

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• 1 tablespoon extra-virgin olive oil
  Ingredient note

  Source: 1 tablespoon extra-virgin olive oil
• 1/2 each medium red onion, (diced)
  Ingredient note

  Source: 1/2 medium red onion, (diced)
• 12 each large egg whites (about 360g)
  Ingredient note

  Source: 12 large egg whites (about 360g)
• 6 ounces smoked salmon, (torn or sliced into bite-size pieces)
  Ingredient note

  Source: 6 ounces smoked salmon, (torn or sliced into bite-size pieces)
• 4 ounces soft goat cheese, (crumbled)
  Ingredient note

  Source: 4 ounces soft goat cheese, (crumbled)
• 1 tablespoon capers, (drained and roughly chopped)
  Ingredient note

  Source: 1 tablespoon capers, (drained and roughly chopped)
• 2 tablespoons chopped dill, (plus more for garnish)
  Ingredient note

  Source: 2 tablespoons chopped dill, (plus more for garnish)
• 1/4 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1/4 teaspoon freshly ground black pepper

1. Get ready: Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
2. Sauté the onion: Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Toss in the diced onion and cook for 3 to 4 minutes, stirring occasionally. The onions should soften, begin to brown on the edges, and smell sweet.
3. Mix the eggs: While the onions are cooking, add the egg whites to a large mixing bowl. Whisk until frothy, about 30 seconds. Stir in the salmon, goat cheese, capers, dill, and black pepper.
4. Cook the eggs: When the onions have softened, pour the egg and salmon mixture into the pan. Cook, undisturbed over medium heat for 3 to 4 minutes, or until the edges begin to set.
5. Bake the eggs: Transfer the pan to the oven and bake for 12 minutes, or until the frittata has set. The frittata will have puffed slightly and the center should be firm.
6. Serve: Let cool for a few minutes, then slice into 8 pieces. Serve with a garnish of fresh dill.