Nothing is more comforting than an egg in the morning. Or for lunch. Or for dinner. I mean, if you ever get a boyfriend-breakfast-in-bed treat, an egg on the platter is the bare minimum. Scrambled, sunny side up, egg whites only or hard/soft boiled. IDC. Always njam.
But, besides breakfast, an egg makes a perf’ dinner option too. It’s easy and it’s quick. A description that always sounds so dang good, in my opinion. It’s usually a kind of wait-and-watch-it-get-ready style of cooking. Just have to poke it every once in a while with a fork, and that’s basically all the cooking you’ll be doing. So this salmon fritatta came straight from egg heaven, it’s that good. The recipe was originally from Donna Hay, but I healthyfied it. Like yeah. Du-uh. If you want the real deal and splurge your ass off, go to page 72 in her cookbook. 🙂 (But my version tastes the same. And I should know, I’ve tried them both.)
You’ll need (serves two people, about 500kcal pp. Depends on what you do with the eggs)
- 4 eggs, two egg whites (but you can go all egg white, or all plain eggs or another egg-mix. Whatevs. Just a small suggestion: a yolk contains good fats, so don’t be afraid to eat the yolk. If you’re dieting, you might want to skip the yolk and go egg white only. Like no calories whatsoever.)
- 150g of smoked salmon
- Some lemon zest
- 170g low fat greek yoghurt (Instead of fat-ass/unhealthy cream. Eww/yuk. You will thank me later!)
- 400g potatoes, peeled and diced (if you had a major workout, you can do 500g. If it’s a sunday and you sat on your ass the whole dag through, do 300g 😉 )
- 60ml water
- 1 tbsp coconut oil
- salt and pepper
Add a large wok pan to a medium heat. Add coconut oil, potatoes and water. Put a lit on an leave to simmer for about 15 minutes until the potatoes are soft.
Meanwhile whisk together your eggs with greek yoghurt and lemon zest. Add salt and pepper. Whisk until your greek yoghurt doesn’t clutter anymore and it’s one smooth batter. Cut the smoked salmon in to small slices.
Add the eggs to the potatoes. Stir once and put the salmon slices on top. Leave to simmer for about 5 to 8 minutes. Use a fork during the process to make sure the moist egg also cooks.
Serve with some salad if you want.