Asparagus, cherry tomato and ricotta frittata

Summer is meant for easy cooking, so create this one-dish meal using eggs, salmon and seasonal vegies.

Recipe «Asparagus, cherry tomato and ricotta frittata» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths, 150g frozen baby peas, thawed, 4 eggs, 4 egg whites , 60ml skim milk, 90g low-fat ricotta, 200g grape tomatoes, halved , 150g sweet chilli smoked salmon portion, skin removed, flaked, 2 tbsp shredded fresh basil, Mixed salad leaves , to serve.

Ingredients:

• Olive oil spray 
• 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths 
• 150g frozen baby peas, thawed 
• 4 eggs 
• 4 egg whites 
• 60ml skim milk 
• 90g low-fat ricotta 
• 200g grape tomatoes, halved 
• 150g sweet chilli smoked salmon portion, skin removed, flaked 
• 2 tbsp shredded fresh basil 
• Mixed salad leaves , to serve 

Instructions

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.
2. Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
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.
4. Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
5. Cut into wedges and serve with mixed salad leaves, if desired.