Salmon, Ricotta and Broad Bean Frittata

4th May 2017
Salmon, Ricotta and Broad Bean FrittataSalmon, Ricotta and Broad Bean Frittata


Take this list with you to any of our 8 supermarkets:
  • 2
    Salmon Fillets, cooked
  • 6
    Eggs, lightly beaten
  • 250 Grams
  • 1 Cup
    Broad Beans, fresh and peeled
  • 1 Tablespoon
    Fresh Dill, chopped
  • 100 Grams
    Parmesan, grated
  • Salt
  • Freshly Ground Black Pepper
  • 20 Grams
  • 4
    Spring Onions, chopped


  1. In a bowl, whisk together eggs, ricotta, beans, dill and half of the grated parmesan, and season with salt and pepper.

  2. In a pan, melt the butter and sauté spring onions for 1 minute. Pour the egg mixture into the pan.

  3. Sprinkle the salmon fillets and remaining Parmesan over the mixture. Reduce heat, cover and cook for 10 minutes on low heat until base of frittata is cooked.

  4. Remove the lid and place the pan under the grill, until frittata is golden. Serve with a fresh salad.