Like the hopeless rule-breaker that I am (tut tut), instead of making The Bodycoach omelettes that he recommends on his low-carb menu I made this baby! A satisfyingly scrumptious medley of salmon, sweetcorn, courgette & kale. Plus I also got to use my spiralizer again – bonus.
If you’re needing to replace the protein content of cheese, which is often part of an omelette or frittata, then using fish like canned tuna or salmon is a good alternative, plus it gives you a hit of your omega 3 fatty acids. I crammed it full of the of-the-moment super food kale and to bulk it out a bit (instead of using potatoes for example as you would in a tortilla) I used spiralized courgette. With the sweet balsamic vinegar roasted peppers on top it gives the perfect contrast to the oily fish and the iron-rich kale. It was finished off with a lovely herby salad drizzled with lots of extra virgin and more beautiful balsamic vinegar. A winning no carb, high protein, mid week meal.
Salmon, courgette & kale frittata with balsamic roasted peppers
First pop a couple of peppers, cut into chunks, and drizzled liberally with olive oil, oregano, s&p into the oven at 180 for 20mins. Then mix 3 eggs with 1/2 cup almond milk, 2 tbsp nutritional yeast (for that cheesy tang), 2 tsp wholegrain mustard, s&p. Add in a tin of drained sweetcorn and a tin of canned salmon/tuna/whatever you have. Spiralize a courgette and drizzle with olive oil, s&p. Open a bag of kale.
Soften the courgette and half a bag of kale in a large frying pan. Then pour over the eggy mixture and cook on a low heat for 10mins or so and finish in the oven for another 3-4mins to get the top cooked through.
Pile over your hot sweet balsamic roasted peppers with all the juices. Garnish with chopped chives. Serve with a herby rocket salad dressed with extra virgin olive oil and good glug of balsamic vinegar.
Tomorrow I think I’m gonna do some baking. I have some very over-ripe bananas to deal with…..watch this space.