Salmon & Zucchini Frittata

SERVES 2

INGREDIENTS:

3 Eggs

1 Clove Garlic (minced)

1/2 Red Onion (roughly chopped)

1 1/2 TBLS Olive Oil

5 Zucchini (peeled, grated coarsely, moisture squeezed out)

85g Tinned Pink Salmon (drained, bones removed, mashed)

1 TBLS Shallots (chopped thinly)

S&P (season to taste)

METHOD:

1. Preheat oven to 180°C and grease the base and sides of a small-medium baking dish.

2. Heat oil in a non-stick frying pan over a medium heat, throw in garlic and onion and Sautee until fragrant, add zucchini and increase to a high heat, continue to cook and stir occasionally for another 8-10minutes.

3. Lightly whisk eggs and S&P with a fork, and then throw in salmon, shallots.

4. Fold in the zucchini and onion mix until everything is combined, pour frittata mixture into baking dish and cook in the oven for 20-25 minutes or until golden on top and cooked through.

5. Remove from oven and allow cooling for 10 minutes, cut into large slices and serve. Keep any left overs refrigerated in an airtight container, and consume within 3 days.

*OPTIONAL