Adapted from http://www.taste.com.au/recipes/21450/asparagus+cherry+tomato+and+ricott…
Ingredients
Olive oil spray
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
150g (1 cup) frozen baby peas, thawed
4 eggs
4 egg whites
60ml (1/4 cup) skim milk
90g (1/3 cup) low-fat ricotta or low-fat cottage cheese
200g grape tomatoes, halved
2 tbs shredded fresh basil
Mixed salad leaves (optional), to serve
Method
Step 1
Preheat oven to 180°C. Spray the base and side of a round 20cm (base measurement) cake pan with olive oil spray to lightly grease. Line the base and side with non-stick baking paper.
Step 2
Cook the asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
Step 3
Whisk together the eggs, egg whites, milk and 2 tablespoons of the ricotta in a large bowl. Add the asparagus, peas, tomato, salmon and basil. Season with pepper and stir to combine.
Step 4
Pour the mixture into the prepared pan. Crumble over remaining ricotta. Bake for 20-25 minutes or until puffed and golden.
Step 5
Cut into wedges and serve with mixed salad leaves, if desired.