Smoked salmon, asparagus and ricotta frittata
Chef:
Callum Hann
Prep:
10 mins
Cook:
20 mins
These muffin-sized frittatas are awesome for a weekend brekkie, but I also like to take them with me for a snack on the run. The eggs make it filling and the saltiness from the smoked salmon makes me want to keep eating them! When out of season, swap asparagus for frozen peas.
Canola spray oil, for greasing
6–8 (1 bunch) spears of asparagus, woody ends snapped off, stems sliced into 2 cm pieces, tips left whole
6 free-range eggs
60ml milk
115g ricotta cheese
150g smoked salmon, torn into 2 cm pieces
1 tbsp finely chopped dill
Preheat the oven to 190°C/ 375°F/ gas 5 and lightly grease a 12-hole (60 ml/1⁄4 cup) muffin tin with canola oil, then line each muffin hole with baking paper.
Bring a medium saucepan of water to the boil over a medium–high heat.
Add the sliced asparagus to the boiling water and blanch for 1–2 minutes, or until bright green and almost tender. Drain well.
Whisk together the eggs, milk, a pinch of salt and half of the ricotta. Stir through the drained asparagus, salmon and dill.
Divide the mixture evenly between the muffin holes and crumble over the remaining ricotta.
Bake for 15–20 minutes, or until golden and puffy.
Serve warm with a salad as a meal, or cold as a snack.
Serves
makes 12
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Eggs, Cheese, Fish, Vegetables
Recipe Type
Dinner, Entertaining, Quick Meals
Level of Difficulty
Easy
Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books.
