Callum Hann’s frittata recipe from his fun new cookbook I’d Eat That make great summer picnic food, or enjoy it as an easy breakfast on the go.
These muffin-sized frittatas are awesome for a weekend brekkie, but I also like to take them with me for a snack on the run. The eggs make it filling and the saltiness from the smoked salmon makes me want to keep eating them! When out of season, swap asparagus for frozen peas.
Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.
canola spray oil, for greasing
6–8 (1 bunch) spears of asparagus, woody ends snapped off, stems sliced into 2 cm pieces, tips left whole
6 free-range eggs
60 ml (1⁄4 cup) milk
115 g ricotta cheese
150 g smoked salmon, torn into 2 cm pieces
1 tablespoon finely chopped dill
1. Bring a medium saucepan of water to the boil over a medium–high heat. Preheat the oven to 190°C. Lightly grease a 12-hole (60 ml/1⁄4 cup) muffin tin with canola oil, then line each muffin hole with baking paper.
2. Add the sliced asparagus to the boiling water and blanch for 1–2 minutes, or until bright green and almost tender. Drain well.
3. Whisk together the eggs, milk, a pinch of salt and half of the ricotta. Stir through the drained asparagus, salmon and dill. Divide the mixture evenly between the muffin holes and crumble over the remaining ricotta.
4. Bake for 15–20 minutes, or until golden and puffy. Serve warm with a salad as a meal, or cold as a snack.
What are your favourite picnic ideas?