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    Friday, November 20, 2015

    Asparagus, cherry tomato and ricotta frittata Recipe

     Asparagus, cherry tomato and ricotta frittata Recipe

        4 egg whites
        60ml (1/4 cup) skim milk
        90g (1/3 cup) low-fat ricotta
        200g grape tomatoes, halved
        150g Springs Hot Smoked Salmon with
        Olive oil spray
        1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
        150g (1 cup) frozen baby peas, thawed
        4 eggs
     Chilli, skin removed, flaked
        2 tablespoons shredded fresh basil
        Mixed salad leaves (optional), to serve

    Asparagus, cherry tomato and ricotta frittata Recipe


        Step 1

        Preheat oven to 180°C. Spray the base and side of a round 20cm (base measurement) cake pan with olive oil spray to lightly grease. Line the base and side with non-stick baking paper.
        Step 2

        Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
        Step 3

        Whisk together the eggs, egg whites, milk and 2 tablespoons of the ricotta in a large bowl. Add the asparagus, peas, tomato, salmon and basil. Season with pepper and stir to combine.
        Step 4

        Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
        Step 5

        Cut into wedges and serve with mixed salad leaves, if desired.

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     This topic brought to you from taste.com
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    Item Reviewed: Asparagus, cherry tomato and ricotta frittata Recipe Rating: 5 Reviewed By: Mrs. Chef
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