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Broccoli, leek and smoked salmon frittata

Broccoli, leek and smoked salmon frittata

Total Time
40 min
10 min
30 min
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!


Olive oil

2 tsp


1 whole, thinly sliced


2 clove(s), crushed


350 g, cut into florets

Fresh chives

2 tbs, chopped


8 medium

Reduced-fat milk

cup(s), (80ml)

Reduced-fat ricotta cheese

½ cup(s), (130g)

Grated parmesan cheese

1 tbs

Smoked salmon

75 g

Baby spinach

40 g


  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.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice.TIP: If serving less than 4, keep leftovers for tomorrow’s lunch. Cover leftovers and place in fridge. The next day, enjoy cold with salad leaves.