Salmon pan eggs

Total Time
25 min
5 min
20 min



10 medium, lightly beaten

skim milk

¼ cup(s), (60ml)

fresh mixed vegetables

200 g, superfood vegetable mix (see notes)

red salmon, canned in spring water

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


  1. Preheat oven to 200°C or 180°C fan-forced. Line base and sides of a shallow (30cm x 20cm base measurement) baking dish 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, lift pan eggs onto a board. 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. Suitable to freeze. Once cool, wrap individual serves in plastic wrap, then foil, and freeze for up to 2 weeks. Thaw in fridge overnight. Reheat in microwave in 15 second bursts until hot. ADD IT: ¼ cup finely chopped fresh herbs such as dill, parsley or chives. SWAP IT: Salmon for 300g pkt firm tofu (well drained, cut into 2cm pieces).

Start eating better than ever!