Organic egg frittata with zucchini, tuna and feta

10 mins| Serves 1



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
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.

Tips:Serve and enjoy. Option: squeeze over a little lemon just before eating.
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