06 Oct Salmon Frittata

Salmon Frittata

I cooked this on Monday night and was a little dubious about whether it was going to be enough for dinner but turns out it was fabulous served with a big yummy salad. I added some extra ingredients such as mushrooms, grated carrot and zucchini so feel free to play around with it. Chives would also go well! Then we had the leftovers for breakfast on toast the next day with tomato sauce (yes im one of those weird people who like tomato sauce on everything….:)

Serves: 4

Prep: 10 mins

Cooking: 30 mins

• olive oil spray
• 1 bunch of asparagus, woody ends trimmed, cut into 3cm lengths
• 150g frozen peas thawed
• 4 eggs
• 4 egg whites
• 1/4 cup skim milk
• 1/3 cup low fat ricotta
• 200g grape tomatoes, halved
• 150g smoked salmon
• 2 thbs fresh basil

Preheat oven to 180 degrees. Spray the base and side of a round 20cm cake pan with olive oil spray to lightly grease. Line the base and side with non stick baking paper

Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender.

Whisk together the eggs, egg whites, milk and 2 tablespoons of the ricotta in a large bowl. Add the asparagus, peas, tomato, salmon and basil. Season with pepper and stir to combine

Pout the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 25 minutes or until puffed and brown

Cut into wedges and serve with a mixed salad

Enjoy!