Organic egg frittata with zucchini, tuna and feta
)
Prep Time
10 Minutes
)
Cook Time
0 Minutes
Ingredients
1 x 95g tin Safcol Responsibly Fished Tuna in Springwater, drained
1 tbsp olive oil
1 zucchini, sliced
2 organic or free-range eggs
Freshly chopped parsely or basil leaves
A little pepper
25g feta cheese, lightly crumbled
Alternatively – Finish off in a hot oven for 3 minutes until the top is set. Remove from the oven, garnish with a little more fresh herbs.
Instructions
Step 1 – Using a small non-stick frying pan, sauté the zucchini in a little olive oil until soft and season with a little pepper
Step 2 – Break the eggs into a bowl and whisk lightly with a fork. Pour over the zucchini and stir lightly to combine
Step 3 – Add the tuna, herbs and crumble over the feta
Step 4 – When the eggs have just set your frittata is ready and you can slide it onto a plate and serve.
Alternatively – Finish off in a hot oven for 3 minutes until the top is set. Remove from the oven, garnish with a little more fresh herbs.
| Servings: | 1 |
| Ready in: | 10 Minutes |
Organic egg frittata with zucchini, tuna and feta
Tips
Serve and enjoy. Option: squeeze over a little lemon just before eating.
