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Salmon, Eggs and Asparagus

Salmon, Eggs and Asparagus

Spin, Eggs & Asparagus

Simple breakfasts are the best.

Can’t stomach fish in the morning? Have it for dinner instead.  Or grab some big mushrooms.

Ready in 10 minutes and a bonanza for the palette, with only 4 ingredients ???.

INGREDIENTS

  • 2 X 100g pieces of salmon (skin off or on, it’s your thang; do whatcha wanna do)
  • 4 eggs, beaten
  • 1 bunch asparagus, woody ends removed
  • 50g feta (or a few bits), crumbled

INSTRUCTIONS

  1. Heat a fry pan to medium, pop your salmon in skin down and fry for 2 minutes, then flip it for another minute. If you are into really cooked fish go a couple of minutes longer.
  2. Remove and set aside, add the asparagus to the pan, toss in the oil from the fish until softened and set aside too.
  3. Pour beaten eggs into pan and cook on one side until almost set. Roll up into a tube.
  4. Cut in half, top each egg roll with a piece of salmon and some crumbed feta. Top with asparagus.
    And serve!

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Claire Glenda

About the author

Claire's food philosophy is that ‘Sometimes it is really easy to over think and then over purchase. Time to strip it back to basics, without changing the way you eat'. In her spare time she studies a Bachelor of Food and Nutrition at La Trobe University.

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