23 February 2017

Salmon and ricotta frittata

Low FODMAP Salmon and Ricotta Frittata

By Dr Jane Varney - Research Dietitian

Adapted from a recipe on www.taste.com.au

(Serves 6)

Ingredients:

  • 6 baby new potatoes
  • olive oil spray
  • 8 eggs, lightly beaten
  • 300g ricotta
  • 3 tbsp parsley, finely chopped
  • 2 salmon fillets, chopped into small, bite sized chunks
  • 1/2 cup green peas

Method:

  1. Preheat oven to 180°C
  2. Place the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 15 minutes or until just tender. Refresh under cold water, then drain. Slice into 1cm rounds
  3. Lightly grease a 27cm diameter, glass baking dish using olive oil spray
  4. Place the potatoes in a single layer over the base of the baking dish. Season with salt and pepper
  5. Combine the remaining ingredients in a bowl and stir to combine
  6. Pour egg mixture over the potatoes and bake in the oven for approximately 40 minutes, or until cooked through.
  7. Serve with salad

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