A delicious, fluffy tuna, spinach and olive frittata.

Serves 4-6 | Preparation Time: 5 minutes | Cooking Time: 10 minutes

Ingredients required:

  • 6 Medium Free Range Eggs (lightly beaten)
  • 40g Baby Spinach
  • 1 small Onion
  • 1 tablespoon Olive Oil
  • 1 tin (160g) of Tuna Chunks (drained)
  • 7 Pitted Green Olives (thinly sliced)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Coarse Black Pepper
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Garlic Paste
  • 1/2 cup Grated Cheddar Cheese

Method:

  • Chop the onion into small chunks and saute in a frying pan until brown.
  • Add the tuna, olives, spinach, salt, garlic paste and spices to the frying pan and mix until combined. Turn to a low heat if it is overcooking/burning.
  • Once the spinach has wilted, pour the egg over the tuna and spinach, and without mixing, cook on a low heat for 5 mins to cook the egg from underneath.
  • Remove from the heat, cover evenly with the grated cheese, and place under a grill for 5 minutes, or until the cheese is brown and bubbling.

Serve and enjoy 🙂

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