| INGREDIENTS: |
| 1 tablespoon vegetable oil |
| 1 medium potato, diced |
| 1 small onion, diced (about 1/2 cup) |
| 4 eggs, beaten |
| 2 cups spinach, kale or other greens |
| 4 oz salmon |
| 1/2 cup cherry tomatoes, sliced in half lengthwise |
| salt and pepper to taste |
| PREPARATION: |
| 1. Heat oil in a skillet over medium-high heat. |
| 2. Add diced potato and cook for 5 minutes. |
| 3. Add onion, reduce heat to medium-low and cook for 2-3 minutes. |
| 4. Add eggs and cook 1-2 minutes, using a spatula to scrape the bottom of the pan. |
| 5. Add spinach, salmon, and cherry tomatoes. Stir then cover for 5-7 minutes, stirring occasionally until the spinach wilts and the salmon is heated through. |
| 6. Add salt and pepper to taste. |
| Recipe courtesy of Diabetes Prevention & Control |
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