INGREADIENT

• 1 Tassal salmon fillet skin off
• 2 tbs olive oil
• 6 eggs
• 1 purple sweet potato medium peeled diced into 1cm cubes
• 4 mushrooms diced medium
• 1 cup baby spinach leaves shredded
• 1 pinch cracked pepper *to taste

Direction

1. Preheat oven to 200C and grease an 8-cup muffin tray with 1tbs olive oil.
2. Heat oil in a non-stick frypan and cook the salmon fillets for approximately 10 minutes, turning once. Once cooked, using a fork, gently flake salmon into a bowl.
3. Whisk eggs and set aside. Microwave the sweet potato until tender (remember to add some water to your microwave safe bowl first) and drain well.
4. Evenly distribute the mushrooms, spinach, sweet potato and salmon among 8 muffin cups. Pour over the beaten egg.
5. Cook in preheated oven for 15-20 minutes until cooked through, then plate and serve.