Salmon Pumpkin Bake

We have this yummy bake for Monday breakfast. I love salmon and this bake stretches a long way if you need to feed a few hungry mouths…

Per large oven tray:
12 eggs
1/4 – 1/2 peeled and chopped pumpkin
1/2Tbs salt (rock or sea)
200gr natural wild caught smoked salmon

In a heavy duty blender, crack the 12 eggs. Fill the blender to the top with the chopped pumpkin. Add salt (and a little bi-carb soda if desired). Blend until smooth. Pour the mix into a large oven tray (30x40cms approx), break the salmon into pieces and sprinkle over the top of the pumpkin batter. Bake in oven at 160C for around 45 minutes. Serves 6. I serve this with steamed garden greens (kale, bok choy etc), grilled zucchini and tomato and homemade mayonnaise. Great start to the day!

©2015 Zaia; Do It Yourself Food and Health Hub, incorporating Permaculture Research Institute Sunshine Coast, Zaia’s recipe for Salmon Pumpkin Bake, cook food for health, vegan, vegetarian, paleo, primal, gluten free.

Categories: Recipes

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