Cheesy salmon frittatas
Easy to prep and packed with flavour, these cheesy frittatas are a guaranteed family hit.
- 8 eggs, lightly whisked
- 100g reduced-fat ricotta cheese
- 1/4 cup (40g) wholemeal plain flour
- 1 small zucchini, coarsely grated
- 95g can salmon in springwater, drained, flaked
- 3/4 cup (115g) frozen peas, thawed
- 2 tbs finely chopped flat-leaf parsley
- Baby rocket leaves, to serve
Preheat oven to 160°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas muffin pan with olive oil spray and line the bases with baking paper.
Whisk the egg and ricotta in a medium bowl. Stir in the flour, zucchini, salmon, peas and parsley.
Spoon the salmon mixture evenly among the prepared holes. Bake for 25-30 mins or until golden and set.
Tip: Frittatas will keep for up to 4 days when stored in an airtight container in the fridge.
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Energy 649kJ/155 cals (7%) Protein 14g (28%) Fat 7g (10%) Sat Fat 2g (8%) Sodium 133mg (7%) Carbs 7 (2%) Sugar 2g (2%) Dietary Fibre 2g (7%)
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