Smoked Salmon and Ricotta Frittata with Shredded Endive Salad

Made with Perfect Italiano™ Ricotta and Parmesan Cheese



Preparation Time:

15 minutes

Cooking Time:

10 minutes


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



  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.



This frittata recipe is also delicious served cold as part of a picnic lunch. Canned drained tuna can be substituted for the smoked salmon.