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How to make Salmon, chickpea & lemon frittata

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 2 x 200g pieces skinless salmon, deboned
  • 2 tablespoons olive oil
  • 8 eggs
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, finely chopped
  • 2 lemons, zested
  • 400g can chickpeas, rinsed, drained
  • 125g fresh ricotta, crumbled into 3cm pieces
  • 2 tablespoons coriander leaves, plus extra, to serve

Method

  • Step 1 Brush fish with 1 tablespoon oil and season with salt and pepper. Heat a heavy-based, 26cm frying pan over high heat and cook fish for 1 minute each side or until medium-rare. Transfer to a plate. Wipe pan clean with paper towel and reserve.
  • Step 2 Place eggs, cumin, garlic and lemon zest in a bowl and whisk to combine. Season. Stir in the chickpeas, then add ricotta and 2 tablespoons coriander leaves and stir gently to combine.
  • Step 3 Heat reserved pan over high heat. Add remaining 1 tablespoon oil and swirl pan to coat base and side. Pour in egg mixture, reduce heat to low–medium and cook for 10 minutes or until almost cooked.
  • Step 4 Meanwhile, preheat grill to high. Flake fish into large pieces, then tuck into the top of the frittata. Place pan under the grill and grill frittata for 5 minutes or until just set.
  • Step 5 Scatter with extra coriander leaves and serve immediately in the pan.