Ingredients
- 8 eggs
- 5 tablespoons reduced fat ricotta cheese
- 3 tablespoons wholemeal plain flour
- 1 large zucchini, grated
- 95 g can salmon in springwater, drained
- ¾ cup (115 g) frozen peas, thawed
- 2 tablespoons parsley, finely chopped
Method
Step 1
Preheat oven to 160 °C. Grease with spray oil and line the bases of 4 holes of a large, muffin tin or mini loaf pan with rounds of baking paper.
Step 2
Whisk the eggs and ricotta together in a medium bowl.
Step 3
Stir through flour, grated zucchini, salmon, peas and parsley.
Step 4
Ladle mixture into prepared muffin tins.
Step 4
Bake for 20-25 minutes or until filling is set and golden.
Tip
- The frittatas will keep in an airtight container in the fridge for up to 4 days.
