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Export 12 ingredients for grocery delivery
Step 1
1 Preheat oven to 160°C. Lightly grease and line the bases of two holes of a 3/4 cup-capacity muffin tin with rounds of baking paper.
Step 2
2 Place the broccoli in a steamer over a saucepan of boiling water for 2 minutes, or until tender. Drain, roughly chop and set aside to cool.
Step 3
3 Whisk the eggs and ricotta together in a medium bowl. Stir through the flour, broccoli, salmon, spinach and chives. Ladle mixture into prepared muffin tins. Bake for 25 minutes, or until filling is puffed, golden and set.
Step 4
4 Set aside to cool completely. Cover and refrigerate until ready to serve. Serve each frittata with 2 cups mixed salad leaves.
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