Salmon, chickpea & lemon frittata

Bring this fresh global favourite to the table in no time.

Recipe «Salmon, chickpea & lemon frittata» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 200g pieces skinless salmon, deboned, 2 tbsp olive oil, 8 eggs, 1/2 tsp ground cumin, 1 clove garlic, finely chopped , 2 lemons, zested, 400g can chickpeas, rinsed, drained, 125g fresh ricotta, crumbled into 3cm pieces , 2 tbsp coriander leaves, plus extra, to serve.

Ingredients:

• 2 x 200g pieces skinless salmon, deboned 
• 2 tbsp olive oil 
• 8 eggs 
• 1/2 tsp ground cumin 
• 1 clove garlic, finely chopped 
• 2 lemons, zested 
• 400g can chickpeas, rinsed, drained 
• 125g fresh ricotta, crumbled into 3cm pieces 
• 2 tbsp coriander leaves, plus extra, to serve 

Instructions

1. Brush fish with 1 tablespoon oil and season with salt and pepper. Heat a heavy-based, 26cm frying pan over high heat and cook fish for 1 minute each side or until medium-rare. Transfer to a plate. Wipe pan clean with paper towel and reserve.
2. Place eggs, cumin, garlic and lemon zest in a bowl and whisk to combine. Season. Stir in the chickpeas, then add ricotta and 2 tablespoons coriander leaves and stir gently to combine.
3. Heat reserved pan over high heat. Add remaining 1 tablespoon oil and swirl pan to coat base and side. Pour in egg mixture, reduce heat to low–medium and cook for 10 minutes or until almost cooked.
4. Meanwhile, preheat grill to high. Flake fish into large pieces, then tuck into the top of the frittata. Place pan under the grill and grill frittata for 5 minutes or until just set.
5. Scatter with extra coriander leaves and serve immediately in the pan.