Lunch: Fresh Herb and Salmon Egg Rolls

(Serves 4)
4 large eggs
200g smoked salmon, sliced
1/2 cup (25g) fresh herbs, chopped
80g rocket leaves

Break the eggs into a bowl; season with sea salt and cracked pepper; add herbs and whisk well. Heat a non-stick frying pan over a medium heat. Pour in half the eggs to form a large round. When the eggs look almost cooked (4 minutes approx), use a heatproof spatula to flip. Cook for 30 seconds then remove. Repeat for the second roll. Scatter the rocket leaves and salmon on each egg wrap, roll, slice and serve while still warm.

Dinner: Salmon and Chive Quiches

(Makes 6)
8 large eggs
300g smoked salmon, sliced
1 tbsp chives, finely chopped
1/2 cup (50g) cheddar cheese, grated

Preheat the oven to 180°C. Using a non-stick muffin tray, line 6 cases with salmon. Whisk eggs, add chives and season with cracked pepper. Pour the mixture evenly into the salmon-lined cases. Sprinkle each with cheese and more chives. Bake for 15 to 20 minutes or until set.

See Kim’s 4 Ingredient cookbook series here, or check out more easy recipes on her website or follow on InstagramTwitter and Facebook.

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[The lunch recipe and images first appeared in 4 Ingredients Healthy Diet by Kim McCosker, and the dinner recipe and images first appeared in 4 Ingredients Diabetes by Kim McCosker]

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