Salmon pan eggs
10 medium, lightly beaten
¼ cup(s), (60ml)
Fresh mixed vegetables
200 g, superfood variety (see tip)
Canned red salmon in water, drained
1 415g can, skin removed, flaked
- Preheat oven to 200°C. Lightly spray a shallow 30 cm x 20 cm (base measurement) baking dish with oil and line base and sides with baking paper.
- 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.
- Using baking paper lining, transfer pan eggs to a chopping board and cut into 8 slices to serve.
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. 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. Serve with a leafy green salad