RECIPES


I’m Kitty Chau, a final-year Master of Dietetics student. I’m passionate about creating healthy and nutritious recipes by applying my knowledge and multicultural backgrounds for people with musculoskeletal conditions.

Check out our full range of recipes here.


Eggy salmon bake

This quick, easy and nutritious meal is perfect for summer. Unlike typical quiche recipes, Kitty’s recipe doesn’t have a pastry crust, so it’s nice and light. Enjoy!

Time: Approximately 40 mins  Serving: 1 serve

Ingredients:

  • 1 salmon fillet, approx. 150g
  • 1 medium egg
  • 50 mL full cream milk
  • 1 cup frozen mixed vegetables
  • 2 tbsp cheese
  • 1 pinch salt
  • 1 pinch pepper

Method:

  1. Mix the egg and full cream milk together, set aside.
  2. Place the frozen vegetables into the bottom of an oven-safe dish that’s at least 3cm deep. (I used an aluminium baker)
  3. Season the salmon with salt and pepper, and pan fry until golden.
  4. Place the salmon into the oven-safe dish, on top of the frozen vegetables.
  5. Pour the egg mixture over the salmon and vegetables.
  6. Bake in the oven for 15 minutes at 180oC.
  7. Remove from oven and add cheese to the top. Bake for a further 10 minutes at 180oC.
  8. Ready to serve.

Tips:

  • You can use fresh vegetables instead of frozen in the eggy salmon bake.
  • The size of the oven-safe dish can be upsized and downsized according to the portion of the recipe. The more salmon required, the larger the dish that’s required.



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