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Asparagus, cherry tomato and ricotta frittata
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a simple and satisfying summer dish with eggs, salmon, and fresh seasonal veggies.
Ingredients:
  • Olive oil spray
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 150g (1 cup) frozen baby peas, thawed
  • 4 eggs
  • 4 egg whites
  • 60ml (1/4 cup) skim milk
  • 90g (1/3 cup) low-fat ricotta
  • 200g grape tomatoes, halved
  • 150g sweet chilli smoked salmon portion, skin removed, flaked
  • 40.00 ml shredded fresh basil
  • Mixed salad leaves (optional), to serve
Instructions:
  • Preheat your oven to 180°C. Give a round 20cm cake pan a light coating of olive oil spray. Line the base and sides with non-stick baking paper.
  • Add the asparagus and peas to a pot of boiling water and cook for 1-2 minutes until vibrant in color and tender crisp. Then, drain.
  • In a large bowl, mix the eggs, egg whites, milk, and 2 tablespoons of ricotta cheese together. Add in the asparagus, peas, tomato, salmon, and basil. Season with pepper and stir well to combine.
  • Transfer the mixture into the pan. Sprinkle the remaining ricotta on top. Bake until puffed and golden, about 20-25 minutes.
  • Cut the dish into wedges and enjoy alongside a mix of fresh salad leaves, if desired.

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