Smoked Salmon and Ricotta Frittata with Shredded Endive Salad

Ingredients

• 6 eggs, lightly beaten
• 250g Perfect Italiano™ Ricotta
• 1 cup frozen peas
• 1 tbsp chopped fresh dill
• 125g grated Perfect Italiano™ Parmesan
• salt and freshly ground black pepper, to taste
• 20g butter
• 4 spring onions, chopped
• 100g smoked salmon, thinly sliced

Shredded Endive Salad

• ⅓ cup good quality mayonnaise
• 1 tbsp white wine vinegar
• 25g grated Perfect Italiano™ Parmesan
• 2 tsp wholegrain mustard
• 1 clove garlic, crushed
• salt and freshly ground black pepper, to taste
• 2 cups shredded curly endive
• ½ cup quartered cherry tomatoes
• ½ lebanese cucumber, sliced
• ¼ red onion, finely sliced

Method

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.