Salmon and zucchini frittata
Serves 4
1 large onion (220g), roughly chopped.
1 clove garlic minced
3 tbsp olive oil or coconut oil.
3 medium to large zucchini grated
6 large organic free range eggs.
200 grams salmon fillet ( cooked on the grill and once it is cooked, let it cool and using a fork to make like salmon flakes.)
1 tbsp chopped coriander leaves
1 tbsp chopped flat-leaf parsley
Celtic sea salt and black pepper

Preheat the oven to 180 degrees. Grease base and sides of a large baking dish.
Sauté the onion with olive oil in a large frying pan or small of medium heat until brown. Add garlic and zucchini and cool over medium high heat for 10 minutes, stirring occasionally. Turn off the heat and let it cool for 10 minutes or 15.
In a mixing bowl, beat the eggs with a fork, then add salmon, coriander and parsley. Add zucchini and onion mixture, season with salt and pepper and mix throughly until combined. Pour egg mixture into a prepared dish. Bake for 30-40 minutes or until golden brown on top and cooked when tested at centre with a skewer. Take out of the oven, leave to cool for 10-15 minutes and serve.