Broccoli, leek and smoked salmon frittata
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Delicately folded smoked salmon amongst baby spinach leaves atop this frittata creates an elegant dish that is made from simple ingredients. Ready in less than one hour, full of nutrients and flavour dense – check, check, check!
Ingredients
Olive oil
2 tsp
Leek
1 whole, thinly sliced
Garlic
2 clove(s), crushed
Broccoli
350 g, cut into florets
Fresh chives
2 tbs, chopped
Egg(s)
8 medium
Reduced-fat milk
⅓ cup(s), (80ml)
Reduced-fat ricotta cheese
½ cup(s), (130g)
Grated parmesan cheese
1 tbs
Smoked salmon
75 g
Baby spinach
40 g
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 22cm (base measurement) round cake tin with oil and line base with baking paper.
2
Heat oil in a medium non-stick frying pan over medium-high heat. Cook leek and garlic, stirring occasionally, for 5 minutes or until softened. Remove from heat.
3
Meanwhile, boil, steam or microwave broccoli until just tender. Drain. Refresh under cold water. Drain. Coarsely chop.
4
Place broccoli, chives and leek mixture in a large bowl. Whisk eggs, milk and half the ricotta in a jug. Season with salt and pepper. Add egg mixture to broccoli mixture and stir to combine. Pour mixture into prepared tin. Dot top with remaining ricotta and sprinkle with parmesan. Bake for 20–25 minutes or until golden and just set.
5
Cut frittata into wedges and serve topped with salmon and baby spinach.
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