Ingredients
20ml olive oil
(1 tbsp)
1 small onion
diced
100g baby spinach
8 eggs
½ cup cream
(125ml)
210g tin pink salmon
drained
2 tbsp chopped herbs
dill, chives, etc.
2 tbsp parmesan
grated
Equipment
- 1 baking tin (18x25cm)
- 1 baking paper
- 1 frypan
- 1 food processor
Instructions
- Preheat oven to 190°C (170°C fan-forced).
- Line the base and sides of an 18x25cm baking or slice tin with baking paper.
- Heat oil in a frypan and saute onion over gentle heat for 4-5 minutes. Add spinach and stir for about a minute until just wilted. Set aside to cool.
- Transfer onion and spinach to the bowl of a food processor and blitz into a puree. Add eggs and cream and process until well mixed. Finally, add the salmon and herbs and pulse 2 or 3 times to combine.
- Tip mixture into lined tin, top with parmesan and bake for 25-30 minutes until just set.
- Cut into squares and serve.
Notes
Variation
Bulk up the veggie component by adding grated carrot or zucchini to the mix.
Variation
To make it even more kid friendly, stir through some grated tasty cheese before baking.
