Salmon and Zucchini Egg Pan


Trying to lose or maintain weight involve lots of brainstorming, but thankfully, there are plenty of variety and choices to choose from when it comes to eating healthy. I mostly sit with pen in hand and note on the table while brainstorming ideas and ways to add 1+1 to equal two, that is, what ingredients to put together to give what, and trying to figure out how to add the right spices and herbs to achieve the right taste. If you are like me, I like to eat healthy, but I like to eat tasty as well. In order for me to enjoy my food, it has to have all the right spices and right ingredients. I specifically love fish (salmon to be precise), but I always find different ways to make and enjoy my salmon. Below is one heck of a recipe you can swear by. I guarantee you that you and your friends or family won’t be disappointed with this recipe. My family and I ate this for breakfast and then had the leftovers for dinner.

Ingredients:

2 salmon fillets
1 cup of diced zucchini
2 eggs
5 pieces of cherry tomatoes (sliced)
1 whole diced red bell pepper
1 cup diced red onion
1 tsp curry
1 tsp chopped garlic
1 tsp chopped ginger
1 tbsp coconut oil
salt and pepper to taste

Directions:

Clean and cut your salmon to desired length. Pour coconut oil in a pan, add diced onion to the oil, stir and add the chopped garlic and stir for 1 minute, add chopped ginger and stir and another 1 minute. Add the salmon and cook for about 10 minute or until tender. Add the diced red bell pepper and sliced cherry tomato and cook for 2 minutes, add zucchini and cook for another 2 minutes. Beat the 2 eggs in a bowl and pour over the pan of salmon and veggie mix. Add curry, salt and pepper to taste. Let cook for another 10 minutes, serve and enjoy your low carb and protein dense breakfast

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