This recipe came from a food magazine, but I also spotted it on the Heart Foundation website - it's so easy to make, tastes great and is perfect for leftovers for breakfast or lunch the next day. I added some broccoli to mine - it's a perfect recipe for using up whatever veges are in the fridge.
2 teaspoons canola oil
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
3 cups frozen vegetable mix
415g can red or pink salmon, drained, skin and bones removed, flaked
1/3 cup grated cheddar cheese
1/4 cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh chives
Heat oil in a 22cm (base) non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until softened
Increase heat to medium-high. Add capsicum and frozen veges. Cook, stirring occasionally, for 5 to 6 minutes or until just tender and heated through. Add salmon. Stir to combine.
Whisk eggs in a bowl. Add cheese, parsley and chives. Season with pepper. Stir to combine.
Preheat grill on medium-high. Pour egg mixture over salmon mixture. Lift and tilt pan to spread mixture. Reduce heat to low. Cook for 7 to 8 minutes or until almost set (mixture should be set underneath but surface still runny).
Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Serve.