Smoked Salmon, Asparagus & Ricotta Frittata

The ever-versatile frittata is the perfect vehicle for just about any vegetable or other ingredient – whatever you have at hand. Frittata makes excellent picnic fare as it is good served hot, cold or at room temperature.

8 free-range eggs

½ cup milk

180g hot-smoked salmon, flaked into

large chunks

½ cup grated cheddar cheese Bunch of dill, chopped

Bunch of chives, chopped

2-3 tablespoons olive oil

1 bunch asparagus, trimmed and sliced

in half horizontally

125g ricotta

In a bowl, lightly beat the eggs and milk together. Add the salmon, cheese, dill and chives and stir to combine. Season well with salt and pepper.

Heat a 24cm non-stick frying pan over medium heat. Add the olive oil and the asparagus. Season with salt and pepper and sauté for 2-3 minutes until the asparagus is tender but still has a little crunch to it.

Pour the egg mixture over the asparagus, making sure all the ingredients are evenly distributed. Place dollops of ricotta over the top. Cook 4-5 minutes until the edges are set but the frittata is still loose on top.

Place under a hot grill (not too close to the heat) and cook, watching closely, for another 3-5 minutes until golden brown and set.

Allow to cool for a few minutes then run a spatula around the edges and slide the frittata onto a serving plate. Cut into wedges, to serve. Serves 6