Ingredients
• 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 Springs Hot Smoked Salmon with Chilli, skin removed, flaked
• 2 tablespoons shredded fresh basil
• Mixed salad leaves (optional), to serve
Method
Step 1
Preheat oven to 180°C. Spray the base and side of a round 20cm (base measurement) cake pan with olive oil spray to lightly grease. Line the base and side with non-stick baking paper.
Step 2
Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
Step 3
Whisk 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 stir to combine.
Step 4
Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
Step 5
Cut into wedges and serve with mixed salad leaves, if desired.
