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Tuna, asparagus and spring onion frittata
Tuna, asparagus and spring onion frittata
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Transform eggs and tuna into a flavorful frittata for a speedy dinner, perfect for enjoying leftovers for lunch.
Ingredients:
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 6 eggs, lightly whisked
  • 80ml thickened cream
  • 20g butter
  • 4 spring onions, trimmed, thinly sliced, plus extra to serve
  • 20.00 ml capers, drained, coarsely chopped
  • 185g can tuna in oil, drained, coarsely flaked
  • 62.50 ml coarsely chopped dill, plus extra dill sprigs, to serve
  • 40.00 ml finely shredded mint, plus extra mint leaves, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Place the asparagus in a bowl, cover with boiling water, let sit for 1 minute, then refresh under cold water and drain well.
  • Combine the eggs and cream in a jug, whisking until smooth. Season with salt and pepper for perfect taste.
  • Preheat the grill on high. In a small non-stick frying pan, melt butter over medium-high heat. Cook spring onions and capers for 1-2 minutes until onions soften. Add asparagus, tuna, dill, and mint. Pour in the egg mixture. Reduce heat to medium-low. Cook for 2-3 minutes until the base is golden. Place under the preheated grill for 1-2 minutes until frittata is set and golden.
  • Transfer to a clean work surface. Cut into wedges and arrange on serving plates. Garnish with extra spring onion, dill, and mint. Serve immediately with mixed salad leaves, if preferred.

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