Photo of Salmon pan eggs by WW

Salmon pan eggs

4
0
0
SmartPoints® value per serving
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

Egg(s)

10 medium, lightly beaten

Skim milk

¼ cup(s), (60ml)

Fresh mixed vegetables

200 g, superfood vegetable mix (see tip)

Red salmon, canned in spring water

350 g, (buy 1 x 415g can) drained, skin removed, flaked

Instructions

  1. Preheat oven to 200°C. Lightly spray a shallow (30cm x 20cm base measurement) baking dish with oil and line base and sides with baking paper.
  2. Whisk eggs and milk in a large bowl until combined. Season with salt and pepper and stir through vegetables. Pour mixture into prepared dish. Top with salmon and bake for 18-20 minutes or until set.
  3. Using baking paper lining, lift onto a chopping board and cut into 8 slices to serve.

Notes

TIPS: Superfood vegetable mix is a mix of shredded carrot, cabbage, beetroot, kale, daikon radish and celery. If unavailable you could use undressed coleslaw mix. Suitable to freeze. Leftover pan eggs will keep for up to 2 days in a container in the fridge. Reheat individual slices in microwave on High (100%) in 15 seconds bursts until hot.