Salmon and cauliflower bake
Butter to grease dish ½ cauliflower 210g can pink salmon, drained and flaked 3 spring onions, sliced 1 cup grated tasty cheese 1 red capsicum with seeds removed, finely chopped 4 eggs 1 tsp lemon
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|1 to grease||Butter|
|210 g||Pink salmon|
|1 cup||Tasty cheese|
|1 tsp||Lemon pepper|
|½ cup||Self raising flour|
- Heat oven to 200 degC. Grease a ceramic quiche dish with butter. Cut the cauliflower into bite-sized florets and cook in boiling, salted water for two minutes, then drain well. Scatter cauliflower over the base of the dish.
- Scatter over drained and flaked salmon, sliced spring onion, grated tasty cheese and finely chopped red capsicum with seeds removed. Beat eggs in a bowl, add lemon pepper seasoning, milk and flour, then whisk to combine.
- Pour egg mixture over the cauliflower. Bake for 30 minutes or until golden brown and set. Serve warm, cut into wedges.