This Salmon & Courgette Frittata from The Aussie Body Diet is a high-protein start to your day and it is great for detoxing, with its combination of chelating agents, parsley and coriander. To get rid of excess water from the courgette, grate directly into a clean tea towel and twist until the courgette is completely dry. If courgette is not your thing, you can substitute any vegetable you prefer. Serve with a fresh garden salad.
80 ml extra virgin olive oil, plus extra for greasing
1 large onion (220 g), roughly chopped
1 garlic clove, crushed
10 small courgettes (1 kg), coarsely grated and excess water squeezed out
6 large eggs
2 x 85 g tins salmon in spring water or brine, drained; flesh, bones and skin mashed with a fork
1 tablespoon chopped coriander leaves
1 tablespoon chopped flat-leaf parsley sea salt and freshly ground black pepper
- Preheat oven to 180 C. Grease base and sides of a large baking dish with oil.
- Saute onion with olive oil in a large, deep saucepan or small frying pan over medium– high heat until brown (about 5 minutes). Add garlic and courgettes and cook over medium– high heat for 10 minutes, stirring occasionally.
- Turn off heat and leave to cool for 20 minutes.
- In a mixing bowl, beat eggs lightly with a fork, then add salmon, coriander and parsley. Add courgette and onion mixture, season with salt and pepper and mix until thoroughly combined.
- Pour egg mixture into prepared dish. Bake for 40–45 minutes or until golden brown on top and cooked when tested at centre with a skewer.
- Take out of the oven, leave to cool for 10–15 minutes and cut into large slices.
£14.99, available from Nourish Books
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