Smoked Salmon & Ricotta Frittata
with Shredded Endive Salad
  
1Combine eggs, Perfect Italiano Ricotta, peas, dill, half the Perfect Italiano Parmesan and seasonings.
2Melt butter in a large non-stick frypan and saute spring onions for 1 minute. Add spring onions to egg mixture and pour back into frypan. Sprinkle smoked salmon and remaining Perfect Italiano Parmesan over mixture. Reduce heat, cover and cook for 10 minutes on low heat until base of frittata is cooked.
3Remove lid and transfer to a hot grill, cook until frittata is golden and set. Cool slightly before serving.
4Meanwhile, blend mayonnaise, vinegar, Perfect Italiano Parmesan, mustard, garlic and seasonings in a food processor until thick and creamy. Toss dressing with endive, tomatoes, cucumber and onion. Serve with frittata.
Tip: This fritatta recipe is also delicious served cold as part of a picnic lunch.

Canned drained tuna can be subsituted for the smoked salmon.

Budget Range: $10 - $15 approximately

Meal Occasion: Lunch, Dinner
Serving Size: Serves 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Comments
Comments
Ingredients
6 eggs, lightly beaten
250g Perfect Italiano Ricotta
1 cup frozen peas
1 tablespoon chopped fresh dill
125g Perfect Italiano Shredded Parmesan
Salt and freshly ground black peper, to taste
20g Western Star Butter
4 spring onions, chopped
100g smoked salmon, thinly sliced
Shredded Endive Salad
1/3 cup good quality mayonnaise
1 tablespoon white wine vinegar
25g Perfect Italiano Shredded Parmesan
2 teaspoons 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