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Asparagus, Cherry Tomato and Ricotta Frittata
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Preparation Time
10 minutes Cooking Time
30 minutes 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 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.
Cook the asparagus and peas in a saucepan of boiling water
for 1-2 minutes or until bright green and tender crisp. Drain.
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.
Pour the mixture into the prepared pan. Crumble over
remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
Cut into wedges and serve with mixed salad leaves, if
desired.
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