Prep Time: 15 minutes | Cook Time: 10 minutes


6 eggs, lightly beaten
250g tub ricotta
1 cup frozen peas
1 tbsp chopped fresh dill
125g grated Parmesan
Salt & freshly ground black pepper, to taste
20g Butter
4 spring onions, chopped
100g smoked salmon, thinly sliced

Shredded Endive Salad

1/3 cup good quality mayonnaise
1 tbsp white wine vinegar
25g grated Parmesan
2 tsp wholegrain mustard
1 clove garlic, crushed
Salt & freshly ground black pepper, to taste
2 cups shredded curly endive
1/2 cup quartered cherry tomatoes
1/2 lebanese cucumber, sliced
1/4 red onion, finely sliced


1) Combine eggs, ricotta, peas, dill, half the Parmesan and seasonings.

2) Melt butter in a large non-stick frypan and sauté spring onions for 1 minute. Add spring onions to egg mixture and pour back into frypan. Sprinkle smoked salmon and remaining Parmesan over mixture. Reduce heat, cover and cook for 10 minutes on low heat until base of frittata is cooked.

3) Remove lid and transfer to a hot grill, cook until frittata is golden and set. Cool slightly before serving.

4) Meanwhile, blend mayonnaise, vinegar, parmesan, mustard, garlic and seasonings in a food processor until thick and creamy. Toss dressing with endive, tomatoes, cucumber and onion. Serve with frittata.