BROCCOLINI, SALMON & RICOTTA FRITTATA

PREP + COOK TIME 45 MINUTES SERVES 4

You need a 20cm ovenproof frying pan for this recipe. ½ cup (100g) long-grain white rice 5 egg whites

3 eggs

¼ cup (60ml) skim milk

1/3 cup (90g) low-fat ricotta, crumbled 2 teaspoons finely grated lemon rind 2 green onions, chopped coarsely

350g broccolini, halved, blanched

(see tips)

100g hot-smoked salmon, skin

removed, flesh flaked

¼ cup shredded fresh basil leaves 1 tablespoon extra virgin olive oil small basil leaves and lemon wedges,

to serve

4 x 30g slices rye bread, toasted

1 Place rice in a small saucepan; cover with 1cm of water. Bring to the boil; cover pan with a tight-fitting lid, then reduce heat to a simmer for 12 minutes. Remove from heat; stand, covered, for 10 minutes, then fluff rice with a fork. 2 Meanwhile, preheat oven to 180°C/160°C fan.

3 Whisk egg whites, eggs, milk, 2 tablespoons of the ricotta and rind in a medium bowl. Season.

Add onion, rice, broccolini, salmon and basil; gently stir to combine.

4 Heat oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Pour egg mixture into pan; cook for 5 minutes or until partially cooked. Sprinkle with remaining ricotta.

5 Transfer pan to oven; bake for 20 minutes or until puffed and golden. Cool slightly, then cut into quarters.

6 To serve, sprinkle with small basil leaves. Accompany with lemon wedges and toast.