I’m always looking for ways to use leftovers in hopes of saving our family money. Two things I hate to waste are food and money! Breakfast happens to be my favorite meal of the day and usually my largest. I’ve given up meat and sometimes struggle with getting in enough proteins. So, having a large breakfast, full of egg protein, works best for me.
I just love opening up the fridge and creating meals with what is leftover. Everything in there is healthy, so I know I can’t go wrong. With that being said, this recipe was completely created using a little imagination and what I had in the fridge. So I encourage you to do the same….use your imagination and don’t be afraid to try new combinations.
I absolutely LOVED this, it turned out so much better than I expected!!! I’ll def be serving this at the next family brunch or holiday.
In case you’re wondering, this recipe is 100% Clean Eating, Whole 30 approved, 21 Day Fix approved and Gluten Free!
8 beaten eggs…Use organic if you can.
1 small green zucchini squash, sliced thin
2 cups of raw kale, stems removed and roughly chopped
1 medium onion, chopped
1/2 cup (or more) cooked salmon. You can use canned if necessary, Trader Joe’s has a good one 🙂
Fresh cilantro for garnish
1 avocado, sliced
2 cloves of garlic, crushed
1 tsp Cumin
1/2 tsp Paprika
1/2 tsp crushed red pepper flakes (hot pepper)
1 Tbsp of coconut oil
Salt and pepper
~ Cooked shrimp
~ Fresh cherry tomatoes, quartered.
~ Yellow zucchini squash
~ Any type of peppers
~ Basically, any other type of veggie you enjoy.
~ Be creative and have fun with it!
Preheat the oven to 350.
Chopped the zucchini, kale and onions, then crush the garlic.
Melt the coconut oil in an oven safe pan over medium heat….I love my cast iron pans!
Cook the zucchini and onion for a few minutes
Add kale and garlic, sauté until onions are translucent.
Add the cumin, paprika, Crushed pepper, salt and pepper
Sprinkle in the salmon distributing it evenly into small – medium sized flakes
Pour in the eggs, making sure the contents are covered and assimilated.
Add a little more salt and pepper (to taste).
Transfer the pan to the oven and cook for 15-18 minutes or until the eggs are set.
Remove from the oven and top with fresh cilantro and avocado.
Did you enjoy this recipe or would you like to learn more about clean eating?
Join any one of my challenge groups or free clean eating groups, where you’ll receive 1:1 support, education, motivation, accountability and so much more…
Maybe you just have questions. Great…I’d love to chat with you!!!
Simply fill out the application below and I’ll contact you within 24 hours.