Salmon & Mushroom Scramble

Low carb, high protein and good fats in this dish, not to mention the flavour! It's super quick and easy too so perfect for a last minute dinner also.

Hint: The fresh lemon is a lovely way to finish the dish and adds bags of flavour but is optional.

Tip: We love fresh herbs but dried will work, just remember you won't need as much.

Prep time: 10 mins
Cook time: 8 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon of extra virgin olive oil

3 small button mushrooms, halved (40g)

120 grams of salmon fillet, skin off, diced into 2cm cubes

1 long green shallot/scallion, sliced

2 free range eggs

2 teaspoons of unsweetened coconut yoghurt

1 teaspoon of chopped fresh dill

sea salt & cracked pepper to taste

1 lemon wedge to serve (optional)

Method

Heat oil in a non stick pan to medium and add mushrooms and salmon. Season with salt and pepper and cook gently for 4 -5 minutes until lightly browned.

Meanwhile whisk the eggs with the coconut yoghurt and dill and set aside.

Reduce the heat to medium low and add the shallots to the pan and cook 1 minute then pour in the egg mixture.

Season with salt and pepper and cook stirring until eggs are cooked through. Serve with a lemon wedge on the side.

Calories: 442
Protein: 37.7
Carbs: 0.7
Fibre: 0.8
Fat: 33.1

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