Bring this fresh global favourite to the table in no time.
Ingredients
- 2 x 200g pieces skinless salmon, deboned
- 2 tablespoons olive oil
- 8 eggs
- 1/2 teaspoon ground cumin
- 1 clove garlic, finely chopped
- 2 lemons, zested
- 400g can chickpeas, rinsed, drained
- 125g fresh ricotta, crumbled into 3cm pieces
- 2 tablespoons coriander leaves, plus extra, to serve
Method
- Step 1Brush fish with 1 tablespoon oil and season with salt and pepper. Heat a heavy-based, 26cm frying pan over high heat and cook fish for 1 minute each side or until medium-rare. Transfer to a plate. Wipe pan clean with paper towel and reserve.
- Step 2Place eggs, cumin, garlic and lemon zest in a bowl and whisk to combine. Season. Stir in the chickpeas, then add ricotta and 2 tablespoons coriander leaves and stir gently to combine.
- Step 3Heat reserved pan over high heat. Add remaining 1 tablespoon oil and swirl pan to coat base and side. Pour in egg mixture, reduce heat to low–medium and cook for 10 minutes or until almost cooked.
- Step 4Meanwhile, preheat grill to high. Flake fish into large pieces, then tuck into the top of the frittata. Place pan under the grill and grill frittata for 5 minutes or until just set.
- Step 5Scatter with extra coriander leaves and serve immediately in the pan.
- Low carb
- Low sugar
- Lower gi
Nutrition
2251 kj
Energy
34g
Fat Total
10g
Saturated Fat
3g
Fibre
46g
Protein
512mg
Cholesterol
388.28mg
Sodium
2g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For a pumpkin, chickpea and spinach frittata, omit fish and toss 1/2 butternut pumpkin, peeled, seeded, cut into 1cm cubes, with 60ml olive oil and season. Heat a large, heavy-based frying pan over high heat and cook for 10 minutes or until tender. Add 1 cup baby spinach and toss for 1 minute or until wilted. Add vegetable mixture to frittata in step 3.
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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