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Prep 5 mins
Cook 10 mins
A super quick mid-week meal that can be made with pantry ingredients. Another recipe I found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living' and have adapted for posting here.
- Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.
- Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.
- Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
- Serve with warm crispy rolls and salad greens.
Easy to prepare and make. I did skip the beans though. I used mozzerella cheese topped with a tad oregeno. A good side dish to dinner tonight. Made for1-2-3 hit wonders.
What a great frittata recipe! I actually made this as stated only I added in a little whipping cream to the eggs to make them fluffy. We enjoyed this tonight with a side salad, and a crusty bun, thanks bluemoon!...Kitten:)
Super easy and quick supper that's great on days that are too-busy-to-make-supper. I cut the recipe in half but used the whole cup of cheese and skipped the beans. Instead of the cheese mentioned I used gouda cheese which was good in this, but I think next time I'll add a bit of garlic and use a lot of pepper to kick it up a notch. Thanks for sharing!