Pre-heat oven to 350°F (180°C). Grease 11 X 7-inch (2 L) baking dish.
In large non-stick deep skillet, cook onion in oil over medium heat, until softened, about 3 minutes. Add garlic and cook 1 minute longer. Add chopped kale and cook covered, stirring occasionally, for 3 to 5 minutes, or until wilted and softened.
Place in large mixing bowl and cool slightly.
In medium bowl, beat eggs well; add dill, mustard, salt, pepper and cheese. Add with the salmon and bread crumbs to the kale mixture. Mix well. Place in prepared dish and bake for about 30-35 minutes or until eggs are set and edges are lightly browned. Serve warm, cut into squares, topped with sour cream, if desired.
Variation: Smoked salmon can be replaced with ham or simply omitted; spinach can replace kale.
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