Spinach and Zucchini Breakfast Pie with Optional Smoked Fish
Greens should ideally be consumed at every meal – they are the best source of essential micronutrients to keep you glowing and healthy. I have added “optional” smoked fish to this recipe because I understand that not everyone can stomach eating fish at breakfast time! Personally? I adore smoked trout so I always add it to this breakfast pie. Note: the nutritional information includes the smoked fish.
Serves: 8 slices (1 serving per slice)
Container: 1 large container or 8 single-serve containers if transporting to work
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 150
- Fat: 4 grams
- Protein: 11 grams
- Carbs: 10 grams
Ingredients:
- 3 cups baby spinach leaves, roughly chopped
- 2 large zucchinis, sliced
- 5 eggs, lightly beaten
- ½ cup (4floz) milk
- ½ cup whole-meal flour
- ½ tsp baking powder
- 7 oz. smoked fish, flaked (optional)
- Salt and pepper, to taste
Method:
- Preheat the oven to 356 degrees Fahrenheit and prepare a baking tray by lining with baking paper.
- Drizzle some olive oil into a frying pan and place over a medium heat.
- Add the spinach and zucchini and sauté until wilted and softened.
- In a bowl, whisk together the eggs, milk, flour and baking powder until smooth.
- Add the cooked spinach, zucchini, and flaked smoke fish (if using) into the bowl and stir to combine, add a pinch of salt and pepper to season.
- Pour into the prepared tray and place into the oven for approximately 15 minutes or until just set.
- Leave to cool then cut into 8 pieces and store in the fridge!
- Eat hot or cold.
