I found this recipe on the The Lean Green Bean. It is one of those recipes that you immediately know was put there, just for you. No ego here….
It has so much of what I like, salmon, spinach, eggs, tomato and feta cheese. How could I not think, it was just for me? It is perfect and actually, after making some changes that meet my family’s needs, it was perfect. If you have a moment go over there and see the original recipe. I do want to make it that way but I took a shorter route which is what I mean by my family’s needs.
I presented my husband with the plate which is a colorful presentation and he happily was eating. I wondered out loud, if I should have put the salmon on the bottom or the spinach. His head popped up and he said, “Did you say salmon? Is there salmon in this?” He prodded the vegetables and sure enough, he found the salmon. He asked, “Why did you hide the salmon?”
Hide the Salmon (adapted)
1 tablespoon olive oil
1 red pepper, chopped
1/2 an onion, chopped
1 cup frozen spinach
1/2 teaspoon oregano
1 piece of salmon, cooked
3 – 4 eggs
4 slices tomato
1/2 cup Feta cheese
Heat the olive oil in a large skillet over medium hear. Saute the pepper and onion for 8 minutes. Add the spinach (Defrosted) and cook for an additional 3 minutes.
Push the vegetables aside and drop the eggs in the free side of the pan and let them cook to your liking. I turned ours over but either way is going to be delicious.
I, also put the cooked salmon slice in the pan to heat up. Yes, I used a very large skillet.
Now is the creative part but I am not creative so do as follows:
I used a square soup bowl which may work better than a round one. These are the layers.
Salmon on the bottom
Spinach, onions and bell pepper on top of salmon
Cooked eggs on top of spinach layer
Sliced tomatoes with feta on the very top.
This is a delicious combination. My husband commented on the many flavors.
Thanks to the Lean Green Bean.