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)
• ½ teaspoon Salt
• ½ teaspoon Coarse Black Pepper
• ½ teaspoon Garam Masala
• ½ teaspoon Garlic Paste
• ½ cup Grated Cheddar Cheese

Method:

• Chop the onion into small chunks and sauté in a frying pan on medium flame until brown.
• Add the tuna, olives, spinach, salt, garlic paste and spices to the frying pan and mix until combined. Turn to a low flame 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 flame for 5 minutes 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