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Asparagus, cherry tomato and ricotta frittata

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

Method

  • Step 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.
  • Step 2 - Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
  • Step 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.
  • Step 4 - Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
  • Step 5 - Cut into wedges and serve with mixed salad leaves, if desired.

Recipe Ingredient

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