You know the old saying about needing the right tools for the job? Well I kind of didn't have the right pan for this frittata because it needs to go under the grill and I was worried about melting handles. So I plunged on and used a shallow cast iron French pan, which obviously withstood the heat under the grill but meant a little bit of stick on the bottom, despite a good oiling.
This recipe is really good! Filling, full of protein-goodness and could most definitely be served hot or cold. As a main I served it with some char-grilled asparagus and roasted tomatoes, but I would definitely serve it cold, cut into small pieces at a picnic or BBQ.
This is the second dish from the MasterChef magazine that has worked well for the Cookbook Challenge and is from Issue 4. I'd never made a frittata before and was happy with my first attempt, a non-stick pan will definitely be the go next time. The verdict on the chickpeas was varied so you have a go and make up your own mind.
Ingredients - serves 4 (I got 6 serves out of it)
2 x 200gm pieces of boneless, skinless salmon
2tbs olive oil
1/2tsp ground cumin
1 clove garlic finely chopped/crushed
zest of 2 lemons
400gm can chickpeas, drained and rinsed
125gm fresh ricotta, crumbled into pieces
2tbs coriander leaves, plus extra to serve
Heat the pan over a high heat. Brush the salmon on both sides with 1tbs of the olive oil, season and cook for 1 minute each side or until medium-rare. Remove from pan and put aside. Wipe pan with paper towel.
Whisk together the eggs, cumin, garlic and zest and season. Stir in the chickpeas and then the ricotta and coriander. Stir gently to combine.
Heat the pan over a high heat and then add the last of the oil and swirl around the pan to coat the bottom and sides. Pour in the eggs and reduce the heat to medium-low and cook for 10 minutes or until the egg is almost cooked.
Meanwhile preheat the grill to high and then flake the fish into large pieces and tuck into the frittata. Place the pan under the grill and cook for 5 minutes or until just set and golden.
Scatter with the extra coriander and serve immediately.