Smoked salmon, asparagus and ricotta frittata
These muffin-sized frittatas are awesome for a weekend brekkie, but I also like to take them with me for a snack on the run. The eggs make it filling...
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Cooking tools:
- Muffin tin
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- Canola spray oil, for greasing
- 6–8 (1 bunch) spears of asparagus, woody ends snapped off, stems sliced into 2 cm pieces, tips left whole
- 6 free-range eggs
- 60ml milk
- 115g ricotta cheese
- 150g smoked salmon, torn into 2 cm pieces
- 1 tbsp finely chopped dill
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