Smoked Salmon Breakfast Bake
Servings: 4
This Smoked Salmon Breakfast Bake is a protein-rich, low-carb meal packed with vegetables and flavour—perfect for breakfast, brunch or lunch.
Ingredients
- 1 tbsp olive oil
- 1 red onion/s - finely diced
- 10 egg/s
- ground black pepper - to taste
- 60 g spinach leaves - roughly chopped
- 1 zucchini/s - grated
- 150 g hot smoked salmon fillet/s
- 2 tbsp capers - drained
- 250 g feta cheese - or goat cheese
Serve
- Salad (to serve)
Instructions
- Preheat your oven to 180℃/350℉ (fan-forced).
- Heat a large oven proof pan or large skillet (approx. 30 cm) 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, baring 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 (flaked into small pieces) to the pan.
- Immediately pour over the egg mixture.
- Finally, sprinkle over the capers and crumble over the feta cheese.
- Bake in the preheated oven for 20 minutes or until puffed up and firm in the middle.
- **If you don't have a pan you can transfer to the oven, you can saute the onion and vegetables and place in a casserole dish or baking dish with the salmon and eggs etc to bake.
Serve
- With a side salad.
Make-ahead
- Re-heat in a low oven, covered until just hot.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.