Tuna Frittata
Serves 4 with greens and pesto
Ingredients
- 2 cans of East Coast Tuna Co Springwater, drained
- 2 tbsp of olive oil
- 8 large (or 10 small) eggs, whisked
- 1 bunch of broccoli, roughly chopped (or 1.5 cups of broccoli cut into small pieces)
- 2 cloves of garlic, crushed
- ½ a cup of frozen peas
- 3 bocconcini, broken up (or a handful of feta cheese)
- 3 tbsp of good quality pesto
- Pine nuts and fresh basil leaves, to garnish
Method
1. In a medium non-stick fry pan, add the olive oil, broccolini, peas and ¼ of a cup of water. Stir fry over a medium-high heat until the broccolini begins to soften and the water has evaporated (2-3 minutes).
2. Turn down to a medium heat then add the garlic and stir until fragrant.
3. Add the East Coast Tuna Co tuna into the pan and break up a little with a wooden spoon.
4. Pour over the egg mixture making sure it’s evenly spread.
5. Cook on a medium heat for 2-3 minutes, or until the side of the frittata is easily lifted with a spatula and holds together.
6. Take the frittata off the heat and top with another can of East Coast Tuna Co tuna broken into chunks, dollops of pesto and torn bocconcini.
7. Place under a hot grill for 2-3 minutes, or until golden on top.
8. Serve sprinkled with pine nuts and fresh basil, or keep as a great meal prep breakfast or packed lunch.
