LunchDinnerHigh protein

Salmon, Asparagus and Dill Tortilla Pie

Name: Salmon, Asparagus and Dill Tortilla Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 wedges
Ingredients: 1 large flour tortilla; 3 large eggs; 250g low-fat cottage cheese; 250g cooked salmon, flaked; 150g asparagus, chopped; 60g light cream cheese; 1 tbsp fresh dill, chopped; 1 tsp lemon zest; 1/2 tsp salt; 1/4 tsp black pepper

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A tortilla pie for using up leftover baked salmon. Dollops of light cream cheese swirled through the egg custard keep it from tasting dry the way reheated salmon sometimes does.

Swirling the cream cheese in instead of mixing it through means you get pockets of tang instead of one flat flavor throughout.

Per serving (1 wedge)

30g

Protein

325

Calories

12g

Carbs

18g

Fat

4 wedges15 min40 min

Ingredients

1large flour tortilla
3 largeeggs
9 ozlow-fat cottage cheese
9 ozcooked salmon, flaked
5 ozasparagus, chopped
2 ozlight cream cheese
1 tbspfresh dill, chopped
1 tsplemon zest
1/2 tspsalt
1/4 tspblack pepper

Steps

1
Bring a small pot of water to a boil and blanch the asparagus for 2 minutes until bright green and just tender. Drain and chop. Preheat the oven to 180C (350F) and lightly grease a 23cm (9 inch) pie dish or springform pan.
2
Press the tortilla into the bottom of the dish as a flat base, trimming any overhang.
3
Scatter the flaked salmon and asparagus evenly over the tortilla base.
4
Blend or whisk the eggs and cottage cheese together with the salt and pepper until fairly smooth, then stir in the dill and lemon zest.
5
Pour the egg mixture over the filling, then dot spoonfuls of the cream cheese over the top and swirl slightly with a knife.
6
Bake for 35 to 40 minutes until the center is set.
7
Let rest for 10 minutes before slicing into 4 wedges.