Salmon & Courgette Carbonara

Ingredients 
(makes 2 portions)
25g Butter 
3 Cloves of Garlic

200g Sliced Smoked Salmon

2 Courgettes

100g Cheddar Cheese

3 Eggs

1/2 tsp Chilli Flakes (optional or to taste)
Pinch of Salt
1/2 tsp of Ground Pepper

Step 1
Prepare ingredients by grating cheese, spiralising courgette beating eggs.
Peal garlic cloves and crush roughly under a large knife

Step 2 
Heat butter in a pan and when melted, add the crushed garlic.
Fry garlic for 5 minutes for flavour then add the sliced salmon for 1 minute to cook; add Salmon in batches depending on the size of the pan.
Remove salmon from the pan and set aside.
Remove garlic from the pan and dispose of.

Step 3 
Add grated cheese to the beaten eggs.
Add salt, pepper and chilli flakes to the beaten eggs.

Step 4 

Add spiralised courgette to the frying pan and fry on a medium heat for 2 mins to warm through, mixing constantly.  The courgette should be warm, but not to the point of becoming soft.

Take off the heat and pour the egg mixture over the warmed courgette and mix to ensure it coats all of the courgette.  The egg mixture will thicken and coat the courgette but shouldn't separate like scrambled egg.
Flake the cooked salmon by hand, sprinkle over the courgette and then mix this in.

Step 5
Serve in a bowl and sprinkle remaining cheese over the top.

Nutritional Information (per serving)
660 Calories (33%) | 7g Carbs (3%) | 45g Fat (64%) | 48g Protein (96%) | 4.5g Sugar (5%) | 1.6g Sodium (27%) | 2g Fibre