Smoked Salmon & Dill Frittata with Capers

Preheat oven to 375°F (190°C).

Dice 1 medium red potato into 1/2-inch cubes. Toss with 1/2 tsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 10 minutes until beginning to soften.

Meanwhile, finely dice 2 tbsp red onion and halve 4 cherry tomatoes.

In a medium bowl, whisk together 3/4 cup egg whites, 1 whole egg, 2 tbsp non-dairy milk, 1/4 tsp sea salt, and 1/8 tsp black pepper until well combined.

Heat an 8-inch oven-safe non-stick skillet over medium heat. Add 1/2 tsp olive oil.

Add the diced red onion to the skillet and sauté for 2 minutes until softened.

Add the roasted potato cubes and halved cherry tomatoes to the skillet and distribute evenly.

Pour the egg mixture into the skillet. Cook undisturbed for 3-4 minutes until the edges begin to set.

Tear 2 oz smoked salmon into small pieces and scatter over the partially set eggs. Sprinkle 1 tsp capers, 1/2 tsp lemon zest, and 1/2 tbsp chopped fresh dill over the top.

Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set in the center but still moist.

While the frittata bakes, toast 1 slice of whole grain bread.

Remove the frittata from the oven and let it rest for 2 minutes. Garnish with the remaining 1/2 tbsp fresh dill.

Serve the frittata with the whole grain toast on the side.