Cheesy salmon frittatas

Share this

Cheesy salmon frittatas image: Heart Foundation

  • Cooking Time20-25 minutes (5 minutes)
  • Serves4 (as a snack) Serves 4 (as a snack)

Ingredients

  • 8 eggs
  • 5 tablespoons reduced fat ricotta cheese
  • 3 tablespoons wholemeal plain flour
  • 1 large zucchini, grated
  • 1 x 95g can salmon in springwater, drained
  • ¾ cup (115g) frozen peas, thawed
  • 2 tablespoons parsley, finely chopped

Method

Method

  1. Preheat oven to 160°C. Grease with spray oil and line the bases of 4 holes of a large, muffin tin or mini loaf pan with rounds of baking paper.
  2. Whisk the eggs and ricotta together in a medium bowl.
  3. Stir through flour, grated zucchini, salmon, peas and parsley.
  4. Ladle mixture into prepared muffin tins.
  5. Bake for 20-25 minutes or until filling is set and golden.
  6. Tip: The frittatas will keep in an airtight container in the fridge for up to 4 days.

Recipe: Heart Foundation

Ingredients

  • 8 eggs
  • 5 tablespoons reduced fat ricotta cheese
  • 3 tablespoons wholemeal plain flour
  • 1 large zucchini, grated
  • 1 x 95g can salmon in springwater, drained
  • ¾ cup (115g) frozen peas, thawed
  • 2 tablespoons parsley, finely chopped