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Russian Breakfast Squares

Ready in 75 minutes
Prep 30 minutes
Cook 45 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 15 ml vegetable oil
  • 250 g kale, trimmed of tough ends and ribs, coarsely chopped (about 4 cups/1 L packed)
  • 8 eggs
  • 50 ml fresh dill, chopped
  • 2 ml ground mustard
  • 1 ml salt
  • 1 ml pepper
  • 250 ml grated Swiss or Gouda cheese
  • 150 g smoked salmon, cut into 1-inch (2.5 cm) pieces (about 1 cup/250 mL)
  • 50 ml fresh whole wheat or white bread crumbs

Garnish

  • low-fat sour cream (optional)
Kale, once considered boring, is now a super food because of its nutritive value. Although the name implies breakfast, it can easily be served for a brunch or lunch with a salad.

Instructions

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.

Nutritional Facts
  • Amount Per Serving
    257 Calories
  • Fat
    16 g
  • Sodium
    685 mg
  • Carbohydrates
    9 g
  • Fibre
    1 g
  • Protein
    19 g
  • Excellent source of vitamin A, riboflavin, folate, vitamin B12, vitamin C and vitamin D. Good source of calcium and zinc.

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