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.