This recipe is less than 300 cals and is perfect for those week nights when you find yourself cooking for 1 (could be just me!) Perfect for my pre Sri Lanka PLI push.
- 1 small salmon fillet
- 4 cavolo nero leaves
- 1 egg
- 1 teaspoon of natural yoghurt
- 2 teaspoons of capers
- 2 layers of fennel
All you have to do is steam your salmon by making a little parcel of tin foil for the salmon and add a splash of boiling water (fuller description in slimming salmon supper post) and then pop this in an oven set at 200 degrees for about 8 minutes depending on the size of your salmon. Next, chop up your cavolo nero into mouth size pieces and steam for 5 minutes until soft. Beat your egg and stir in the cabbage, adding a good amount of salt and pepper.
Pour this mixture into a frying pan you have very lightly greased with olive oil. I actually have one that is tiny from Lakeland and is perfect for this recipe, but a big one will also work. Cover with a lid and allow the frittata to cook for about 3 mins like this.
Once your salmon is cooked, allow to cool for a couple of minutes before flaking into a bowl and adding the yoghurt, capers and finely sliced fennel.
Top your frittata with the salmon mix and season generously. Delish, simple and numma.