1-14 oz can salmon deboned
8 large eggs
2 cans skim evaporated milk
2 Tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
4 cups broccoli
1/2 lb Swiss cheese
1 tsp herb de Provence
1 1/2 tsp sea salt
1 tsp freshly ground black pepper
1/2 tsp ground nutmeg
non-stick cooking spray
In a large pot, steam chopped broccoli, covered, with about 1 cup of water.
In a large pan, caramelize the onions in 2 Tbsp olive oil on medium high heat. When onions are brownish, but not crisp, add garlic, and saute until fragrant. Drain broccoli and add to pan.
In a large bowl combine, Eggs, herb de Provence, salt, pepper, evaporated milk, pepper, and nutmeg. Beat until eggs are mixed in.
Spray a 8"x13" pan with non-stick spray. Add egg mixture. Slice cheese and spread out evenly, add salmon, and broccoli mixture. Bake uncovered in a 400 degree F. oven for about 45 minutes.
White Wine Honeyed Fruit Salad servings: 6
I got this recipe off the internet. Since it had fruit in it that I did not have on hand, I made substitutions. I'm giving the recipe as I made it.
4 Tablespoons honey
2 tablespoons lemon juice
1 packet Truvia sweetener
1 teaspoon lemon zest
1 Lb strawberries, hulled and sliced
3 Gala or Pink Lady Apples, peeled cored and sliced
2 peaches, peeled pitted and sliced
2 small oranges, peeled seeded and quartered
Mix the first 5 ingredients in a bowl with a whisk, and set aside in the refrigerator for about 20 minutes. Prepare fruit in a large bowl. toss the fruit with the desired amount of dressing before serving. (I used about half.)
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