Cheesy salmon frittatas

Serves: 6

Prep time: 10min

Cooking time: 30min

Ingredients

Olive oil spray

8 eggs, lightly whisked

100g reduced-fat ricotta cheese

¼ cup (40g) wholemeal plain flour

1 small zucchini, coarsely grated

95g can salmon in springwater, drained, flaked

¾ cup (115g) frozen peas, thawed

2 tablespoons finely chopped flat-leaf parsley

Baby rocket leaves, to serve

Method

Step 1

Preheat oven to 160°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas muffin pan with olive oil spray and line the bases with baking paper.

Step 2

Whisk the egg and ricotta in a medium bowl. Stir in the flour, zucchini, salmon, peas and parsley.

Step 3

Stir through flour, grated zucchini, salmon, peas and parsley.

Step 4

Spoon the salmon mixture evenly among the prepared holes. Bake for 25-30 minutes or until set and golden.