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- 1 package smoked salmon - chopped
- 1 roasted red and yellow peppers - chopped
- 1/2 bag frozen kale - defrosted
- 1/2 tsp. salt
- 4 eggs
- 1 carton egg whites
Preheat oven to 375.
Put the frozen kale/spinach in the microwave for 2 minutes.
Drain out the liquid from the kale by squeezing the water out over the sink. Add salt and stir.
Chop the smoked salmon and roasted red bell pepper.
Spray 2 pie plates with non-stick spray. Divide the defrosted kale, roasted red pepper, and smoked salmon between the two pie plates
Whisk 4 eggs in the bowl you defrosted the kale in. Add at least half the egg whites to the eggs.
Pour the egg mixture evenly between the two pie plates. Add the rest of the egg whites to the two pie plates.
Place in the oven for 25 minutes until firm to the touch.
Serve cold, room temperature or hot
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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