Asparagus, cherry tomato & ricotta frittata

Ingredients (serves 4)

• 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 Springs Hot Smoked Salmon with Chilli, skin removed, flaked
• 2 tbs shredded fresh basil
• Mixed salad leaves (optional), to serve

• Method

  1. Preheat oven to 180°C. Spray the base and side of a round 20cm (base measurement) cake pan with olive oil spray to lightly grease. Line the base and side with non-stick baking paper.
  2. Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
  3. 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.
  4. Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
  5. Cut into wedges and serve with mixed salad leaves, if desired.

  Notes

  • To save money at the checkout, you can replace the salmon with a can of chilli tuna, drained.

    Preparation Time

    10 minutes

    Cooking Time

    30 minutes