Servings = 4

This recipe is NOT for the accelerated stage of the program.

Ingredients:

• 1 Tbsp olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped kale  or spinach (leaves only as the stalks / stems are quite tough)
• 4 eggs and ½ cup egg whites
• 1/4 cup chopped fresh dill
• 1/2 tsp ground mustard
• 1/4 tsp pepper
• 1 cup grated skim milk mozzarella cheese
• 5 oz. salmon, cut into 1-inch pieces (about 1 cup)
• 1/4 cup ground flax

Directions:

1. Preheat oven to 350°F. Spray an 11-inch x 7-inch baking pan with non-stick cooking spray.
2. In a large non-stick deep skillet heat oil over medium heat; sauté chopped onion for about 3 minutes or until softened.
3. Add garlic and sauté 1 minute. Stir in kale and cook covered, stirring occasionally, for 3-5 minutes, or until wilted and softened.
4. Place in large mixing bowl and let the mixture cool
5. In a medium bowl, beat eggs and egg whites well; stir in dill, mustard, pepper and cheese.
6. Stir egg mixture into kale / spinach mixture, along with salmon and ground flax. Mix well.
7. Spread into prepared baking dish and bake for about 30-35 minutes or until eggs are set and edges are lightly browned.
8. Serve warm, cut into squares and top with sour cream if desired.

NOTE: Salmon can be omitted or substituted with tuna