Salmon & ricotta frittata


Gluten free*


6 baby new potatoes

olive oil spray

8 eggs, lightly beaten

300g ricotta

3 tbsp parsley, finely chopped

2 salmon fillets, chopped into small, bite sized chunks

1/2 cup green peas


  1. Preheat oven to 180°C.
  2. Place the potatoes in a saucepan, cover with cold water and bring to the boil.
  3. Cook for 15 minutes or until just tender. Refresh under cold water, then drain. Slice into 1cm rounds.
  4. Lightly grease a 27cm diameter, glass baking dish using olive oil spray.
  5. Place the potatoes in a single layer over the base of the baking dish. Season with salt and pepper.
  6. Combine the remaining ingredients in a bowl and stir to combine.
  7. Pour egg mixture over the potatoes and bake in the oven for approximately 40 minutes, or until cooked through.


*Assuming all packet ingredients have been checked and are gluten free.

Download Recipe