Ingredients
- Olive oil spray
- 8 eggs, lightly whisked
- 100g reduced-fat ricotta cheese
- ¼ cup (40g) wholemeal plain flour
- 1 small zucchini, coarsely grated
- 95g can salmon in springwater, drained, flaked
- ¾ cup (115g) frozen peas, thawed
- 2 tablespoons 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
Stir through flour, grated zucchini, salmon, peas and parsley.
Step 4
Spoon the salmon mixture evenly among the prepared holes. Bake for 25-30 minutes or until set and golden.
Tip
- Frittatas will keep in an airtight container in the fridge for up to 4 days.
