date:Aug 01, 2014
ay 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 un