- No added sugar
- Soy free
- Sesame free
- Peanut free
- Nut free
Easy to prep and packed with flavour, these cheesy frittatas are a guaranteed family hit.
- Serves6
- Cook time30 minutes
- Prep time10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Cheesy salmon frittatas
- Serves6
- Cook time30 minutes
- Prep time10 minutes
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
Description
Easy to prep and packed with flavour, these cheesy frittatas are a guaranteed family hit.
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.