Serves 2 to 4
12 egg whites
7 oz. of smoked salmon, shredded
4 Roma tomatoes, cut into wedges
4 cups of fresh spinach, chopped
4 tbsp of chives
2 tbsp of dill
4 tbsp of olive oil
2 cloves of garlic, minced
salt and pepper
Heat 2 tbsp of olive oil in a frying pan.
Saute the garlic and salmon in the pan for 3 minutes.
Add the tomatoes and spinach and saute for another minute or until the spinach is wilted.
Remove from the heat.
Add the chives and the dill.
Season with salt and pepper.
Heat the oven to 350° F.
Pour 2 tbsp of olive oil into an oven-proof nonstick skillet.
Pour the egg whites into the skillet.
Spoon the salmon mixture into the center of the skillet.
Swirl the mixture into the egg whites.
Bake until the egg whites in the center are puffed and cooked (approximately 12 minutes).
Serve hot or cold.
Courtesy of Lorna Basso