Courtesy of the new Clean Living recipe book I bought on the weekend, I made this on Sunday afternoon and it tastes really good! It’s so completely healthy, with no dairy, carbs, fat or sugar – so it should be bland but it’s not at all. I made a big one, sliced it and ate it for lunches at work which was awesome.

It takes a while to grate all those zucchinis and then de-water them but worth it if you’ve got the time!

Olive oil

1 large red onion, finely diced

1 garlic clove, finely chopped

150g cherry tomatoes, halved

1 cup chopped kale leaves (you could actually put more like 2 cups, or leave this out altogether)

1 kg zucchini, grated roughly and water removed (once it all grated, wrap in a kitchen cloth and squeeze all the excess water – there’ll almost be equal parts water to zucchini so it’s a bit of a mission)

6 large eggs

210g red salmon (this was in the recipe but I think you could add even more than this, maybe even double, but it depends how much you like salmon)

2 tablespoons flat leaf parsley

Salt and pepper

Pre-heat oven to 200°C and prepare a baking dish by greasing with some olive oil.

In the largest frying pan you have, fry up the oil, garlic and onion until the soft. Add the cherry tomatoes, kale & zucchini and continue to cook for about 10 minutes or until the ingredients are soft. Set aside to cool (this is important because later it’s added to the egg which will cook from the heat of these ingredients if you’re not careful – I almost made that mistake!)

While that cooling, whisk the eggs, salmon, parsley and season well. Gradually add the vegies when they’re cool. It should be pretty thick but in hindsight I could have added another egg or two to make the mix go further, so feel free.

Pour the mix into the baking dish and bake –the recipe said 40-45 minutes but mine only took 20 minutes so keep your eye on it. When the top begins to brown, it should be ready. The inside should be very moist so don’t assume it’s undercooked – just have a taste of the edge to test it out.