Smoked Salmon Bake
Smoked Salmon Bake
This smoked salmon bake is a delicious way to nourish your brain first thing in the morning for breakfast or any time of the day. Salmon provides omega-3 fats that support brain structure, memory and cognitive function, while eggs are a great source of choline, a nutrient involved in brain cell communication and focus.
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely diced
- 10 free-range or organic eggs
- Ground black pepper, to taste
- 60g spinach leaves, roughly chopped
- 1 zucchini, grated
- 150g hot-smoked salmon fillet, flaked into small pieces
- 2 tbsp capers, drained
- 250g feta cheese (or goat’s cheese)
- Salad, to serve
Method
- Preheat the oven to 180° fan-forced.
- Heat a large oven-proof pan or large skillet (approx. 30cm) over a moderate heat.
- Add the oil and onions to the pan and sauté until just soft.
- While the onion is cooking, blend or whisk together the eggs and season with black pepper to taste (and a little sea salt if you wish, bearing in mind the feta is salty).
- Once the onion has started to soften, add the spinach and zucchini to the pan and stir to wilt and evaporate any moisture. Remove from the heat.
- Then add the smoked salmon to the pan.
- Immediately pour over the egg mixture.
- Finally, sprinkle over the capers and crumble over the feta cheese.
- Bake in the oven for 20 mins or until puffed up and firm in the middle.
- Serve with a side salad.
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