Recipe makes 4 servings
Ingredients:
6 large eggs
½ cup (120 ml) heavy cream
7 oz (200 g) fresh salmon fillets, cooked and flaked
¼ cup (25 g) parmesan cheese, grated
½ yellow bell pepper, diced (about ½ cup / 75 g)
½ cup (75 g) cherry tomatoes, halved
1 Tbsp (15 ml) olive oil
Salt and pepper, to taste
Optional: fresh herbs to garnish
Instructions:
Preheat the oven to 350°F (175°C) and grease an 8-inch (20 cm) baking dish.
Heat the olive oil in a pan over medium heat and sauté the pepper for 2–3 minutes until slightly softened. Remove from the heat and let cool slightly.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
Mix the flaked salmon, pepper, cherry tomatoes, and parmesan into the egg mixture. Pour into the prepared dish.
Bake for 20–25 minutes, until the eggs are set and the top is slightly golden. Let it cool for 5 minutes and serve garnished with your choice of herbs.
Nutritional breakdown per serving (4 servings)
285 Calories
24g Protein
21g Fat
1g Fiber
4g Total Carbs
3g NET Carbs
