Ingredients
- 12 egg whites whisked
- 3 spring onions finely chopped
- 210 g tinned salmon gently separated with a fork
- 1 cup fresh flat leaf parsley finely chopped
- 1 cup fresh spinach finely chopped
- 3 tablespoons olive oil
Instructions
Method
- Preheat oven to 180˚
- Gently fold all the ingredients into the whisked egg whites
- Pour into the baking dish lined with baking paper and oiled, so that it comes to no more than 2/3rds up the side, as the mix will rise
- Bake for 20-30 minutes in the oven until golden on top and springy when gently pressed
Top tips
- Have fun adding more herbs and/or spices or sliced tomatoes on top
- You can also use fresh cooked salmon or tuna instead of tinned salmon
- This recipe makes beautiful muffins… simply spoon the mixture into lightly oiled muffin cups and hey presto work lunch is sorted for a few days