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

• olive oil spray
• 1 bunch asparagus woody ends trimmed cut into 3cm lengths
• 150g 1 cup frozen baby peas thawed
• 4 eggs
• 4 egg whites
• 60ml 1 4 cup skim milk
• 90g 1 3 cup low fat ricotta
• 200g grape tomatoes halved
• 150g sweet chilli smoked salmon portion skin removed flaked
• 2 tbsp shredded well ventilated light basil
• mixed salad leaves optional to promote

The Instruction of asparagus cherry tomato and ricotta frittata

• preheat oven to 180u00b0c spray the base and side of a round 20cm base measurement cake pan once olive oil spray to lightly grease line the base and side like non stick baking paper
• cook the asparagus and peas in a saucepan of boiling water for 1 2 minutes or until talented green and hurting crisp drain
• stir up opinion 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 trouble to combine
• pour the blend into the prepared pan crumble greater than permanent ricotta bake for 20 25 minutes or until puffed and golden
• cut into wedges and support taking into consideration impure tainted salad leaves if desired

Nutritions of Asparagus Cherry Tomato And Ricotta Frittata

calories: 227 05 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 8 grams carbohydrates
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calories: 26 grams protein
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