- Serves6
- Cook time30 minute
- Prep time10 minute
Easy to prep and packed with flavour, these cheesy frittatas are a guaranteed family hit.
Ingredients
- 8 eggs, lightly whisked
- 100g reduced-fat ricotta cheese
- 1/4 cup (40g) wholemeal plain flour
- 1 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
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
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.Step 2
Whisk the egg and ricotta in a medium bowl. Stir in the flour, zucchini, salmon, peas and parsley.Step 3
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.
Recipe tip
If you enjoyed these mini salmon frittatas, next try our veggie cottage cheese frittatas, which are light, protein-packed and easy to make. Great for breakfast, lunch or meal prep through the week.
Cheesy salmon frittatas
- Serves6
- Cook time30 minute
- Prep time10 minute
Ingredients
- 8 eggs, lightly whisked
- 100g reduced-fat ricotta cheese
- 1/4 cup (40g) wholemeal plain flour
- 1 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
Method
Step 1
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.Step 2
Whisk the egg and ricotta in a medium bowl. Stir in the flour, zucchini, salmon, peas and parsley.Step 3
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.