This tasty breakfast recipe serves 6 at half a bite each.
- low cal spray oil
- 6 asparagus spears
- 200g smoked salmon
- 6 eggs
- 1 red onion, finely sliced
- 100ml skimmed milk
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 90g reduced fat cheddar, grated
Preheat oven to 180°C. Spray the quiche or pie dish with low cal spray oil.
Put on a pot of water to boil, add a pinch of salt and once the water has come to the boil blanch the asparagus for 1 minute. Drain and then chop the asparagus.
In a large bowl, whisk the eggs, milk, salt, pepper & nutmeg together until thoroughly combined.
Place the onion, asparagus and smoked salmon into the dish, pour over the egg mixture and bake for approx 25 mins. Remove from oven & sprinkle the grated cheese over the dish & place back into the oven for a further 5-10 mins.