To prepare for a busy week ahead, I decided to make a big lot of easy breakfasts: a frittata. Except a baked one.
I used about 150g smoked salmon (sliced), a bunch of kale (shredded), some cooked beetroot (chopped) and a courgette (grated). So many techniques. Much show off.
I mixed all of these wonderful ingredients up with a little black pepper and, importantly, eggs (I used 9!).
I then baked it at around 180 C for about 30 minutes, and sliced once cooled.