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Salmon, chickpea & lemon frittata
Salmon, chickpea & lemon frittata
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and delicious international dish.
Ingredients:
  • 2 x 200g pieces skinless salmon, deboned
  • 8 eggs
  • 1.25 gm ground cumin
  • 1 clove garlic, finely chopped
  • 2 lemons, zested
  • 400g can chickpeas, rinsed, drained
  • 125g fresh ricotta, crumbled into 3cm pieces
  • 40.00 ml coriander leaves, plus extra, to serve
Instructions:
  • Drizzle 1 tablespoon of oil over the fish and generously season with salt and pepper. Heat a 26cm heavy-based frying pan over high heat and sear the fish for 1 minute on each side until it reaches medium-rare doneness. Place the cooked fish on a plate. Using a paper towel, wipe the pan clean and set aside for later use.
  • In a bowl, whisk together eggs, cumin, garlic, and lemon zest until combined. Season with salt and pepper. Add chickpeas, ricotta, and 2 tablespoons of coriander leaves, then gently stir to combine.
  • Heat the pan over high heat, add the remaining tablespoon of oil, and swirl the pan to coat the base and sides. Pour in the egg mixture, reduce the heat to low-medium, and cook for 10 minutes or until nearly set.
  • While the grill is heating up to high, gently break the fish into large pieces and nestle them into the top of the frittata. Slide the pan under the grill and grill the frittata for about 5 minutes, or until it is just set.
  • Garnish generously with fresh coriander leaves and serve straight from the pan.

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