Asparagus, cherry tomato and ricotta frittata

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

The ingredient of Asparagus, cherry tomato and ricotta frittata

1. Olive oil spray
2. 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
3. 150g (1 cup) frozen baby peas, thawed
4. 4 eggs
5. 4 egg whites
6. 60ml (1/4 cup) skim milk
7. 90g (1/3 cup) low-fat ricotta
8. 200g grape tomatoes, halved
9. 150g sweet chilli smoked salmon portion, skin removed, flaked
10. 2 tablespoons shredded fresh basil
11. Mixed salad leaves (optional), to serve

The instruction how to make Asparagus, cherry tomato and ricotta frittata

1. Preheat oven to 180u00b0C. 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.

Nutritions of Asparagus, cherry tomato and ricotta frittata

fatContent: 227.05 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent: