You’’ll never go hungry if you’ve a packet of eggs! Add a can of salmon, (or tuna would work well too), some cream cheese or any other cheese you have in the fridge. And if you’ve any fresh or dried herbs – that adds extra pzazz.
SERVES 4 PREP – 5 MINS COOK 20 MINS
1 red onion, sliced
6 eggs, beaten
200g pack light cream cheese
213g canned salmon, drained
3tbsp fresh dill, chopped
1 Heat the oil in a large non-stick frying pan add the onion fry until golden, about 5 mins.
2 Meanwhile, beat together the eggs, half the cream cheese and the dill, and season. Pour the mixture over the onion, top with the salmon pieces and spoon over the remaining cream cheese.
3 Cook over a low heat for 10 minutes until the egg has nearly set, then pop under a hot grill and cook for another 2 minutes until the top is firm.
Per serving: 324 calories, 23g fat (8g saturated), 1g carbs
Try it: If you like your food hot, leave out the dill and add a little chopped red chilli or a few chopped drained Peppadew peppers (widely available).