Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Photo of Salmon pan eggs by WW

Salmon pan eggs

0
Points®
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

Egg(s)

10 medium, lightly beaten

Skim milk

¼ cup(s), (60ml)

Vegetable mix, non-starchy, fresh

200 g, superfood variety (see tip)

Canned red salmon in water, drained

1 415g can, skin removed, flaked

Instructions

  1. 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.
  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 lining, transfer pan eggs to a chopping board and cut into 8 slices to serve.

Notes

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

You might like

You might like