Summer is meant for easy cooking, so create this one-dish meal using eggs, salmon and seasonal vegies.
- 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.
- Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
- 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.
- Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
- Cut into wedges and serve with mixed salad leaves, if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set