Eggs and Salmon two ways

Scrambled Eggs and Smoked Salmon Serves 1 Don't wait for a special occasion, enjoy this luxurious breakfast any time! Ingredients • 3 large eggs • Fresh sea salt and black pepper to taste • 1 tsp coconut oil • 2 spring onions, green tops only, thinly sliced • 2 slices smoked salmon, thinly sliced Method 1. Combine eggs and seasoning in a small bowl. Stir briskly with a fork until well blended. 2. Heat oil in a non-stick frying pan over a medium-low heat. Add spring onions and cook, stirring until softened (about 30 seconds.) 3. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook for about 3-5 minutes, stirring gently from time to time, until the eggs have thickened into soft creamy curds. 4. Serve immediately.

Baked Salmon and Asparagus Frittata Serves 2 Ingredients • 4 Eggs • 50g Coconut milk • 125g Smoked Salmon • 6 Asparagus spears, trimmed and chopped • 1 Red Onion, sliced • 1 Clove Garlic, Crushed • Handful of basil leaves • Coconut Oil • Sea salt and black pepper to taste Method 1. Preheat oven to 200c prior to cooking and heat a small frying pan in oven with 1 tbsp of oil. 2. Blend eggs, milk and seasoning in a blender until fluffy. 3. Pour onions, asparagus and garlic into the hot pan, top with salmon and egg mixture. 4. Bake in hot oven for 15 - 20 minutes. 5. Serve with a large plate of spinach