1 cup (250 mL) light sour cream
1/3 cup (75 mL) finely chopped green onions
2 tsp (10 mL) Dijon mustard
Focaccia or flatbread, about ¾ inch (2 cm) thick and 12 inches (30 cm) round
6 egg whites
1/3 cup (75 mL) low-fat milk
1/4 tsp or less (1 mL or less) salt
1/2 tsp (2 mL) freshly ground pepper
2 tsp (10 mL) canola or olive oil
4 oz (125 g) thinly sliced smoked salmon, coarsely chopped (or tidbits)
2 tbsp (25 mL) chopped fresh parsley and/or dill
In small bowl, mix together sour cream, onions and mustard; set aside. Heat focaccia in preheated 350°F (180°C) oven for 10 minutes.
In medium bowl, whisk together eggs, egg whites, milk, salt and pepper. In large non-stick skillet, heat oil over medium-high heat; add eggs and cook, stirring, until scrambled.
Spread sour cream mixture over hot focaccia; spoon scrambled eggs over top. Top with smoked salmon; sprinkle with parsley and/or dill. Cut into wedges, and serve warm or at room temperature.
TIP: Uncooked egg mixture can be prepared up to 1 hour in advance. Cover and refrigerate until ready to cook.
Fat: 11 g
Sodium: 465 mg
Carbohydrate: 21 g
Fibre: 1 g
Protein: 15 g