All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.

Ingredients

　　Vegetable oil cooking spray

　　1 yellow or white onion, sliced

　　1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

　　2 cloves garlic, chopped

　　2 cups boiled diced potatoes

　　2 whole eggs

　　2 egg whites

　　1/2 teaspoon paprika (preferably smoked)

　　Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Nutrition Per Serving

　　20 g fat

　　6 g saturated

　　34 g carbohydrates

　　7 g fiber

　　19 g protein

　　#### Nutritional analysis provided by Self

　　Per serving: 153 calories

　　3 g fat

　　1 g saturated

　　24 g carbohydrates

　　4 g fiber

　　9 g protein

　　#### Nutritional analysis provided by Self

　　Serve with:

　　A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.