Cheesy salmon frittatas

Easy to prep and packed with flavour, these cheesy frittatas are a guaranteed family hit.

6

10m

30m

Ingredients

  • 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

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. 

 

Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.

For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.

Nutritional information

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%) 

Dietary information

Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.