Lunch/Dinner

Frittata with zucchini & peas, ricotta and salmon

WHAT

A satisfying, Mediterranean-inspired meal featuring a fluffy zucchini and pea frittata, creamy ricotta on the side, and omega-3-rich salmon. Soft, savory, and colorful — a simple dish that combines fresh vegetables, high-quality protein, and healthy fats.

NUTRIENTS

Rich in complete protein from eggs, ricotta, and salmon, fiber and antioxidants from zucchini and peas, and heart-healthy fats from olive oil and salmon. Supports muscle maintenance, brain function, and overall nourishment.

BENEFITS

Keeps you full and satisfied with a balance of protein, fat, and fiber. Provides essential omega-3 fatty acids, calcium, and vitamins for overall wellness and energy.

WHEN & HOW

Perfect for breakfast, brunch, or a light lunch or dinner. Serve warm, with a drizzle of olive oil and fresh herbs for maximum flavor and freshness.

SUBSTITUTE

Swap salmon for trout, mackerel, or smoked fish. Replace zucchini with asparagus, spinach, or bell peppers. Use cottage cheese instead of ricotta for a lighter option.

PREPARATION

• Lightly sauté zucchini and peas in olive oil until tender.

• Beat eggs and mix with ricotta, seasoning with salt, pepper, and herbs.

• Pour the mixture over the vegetables and cook gently until the frittata is set.

• Pan-sear or bake the salmon until just cooked through.

• Serve the frittata alongside ricotta and salmon, finishing with a drizzle of olive oil and fresh herbs.