Tuna, Zucchini and Pepper Frittata

1 Tbsp. sunflower oil

1 onion, chopped

1 zucchini, thinly sliced

1 red pepper, seeded and sliced

4 eggs

2 Tbsp. semi-skimmed milk or soy/rice/goat milk

1 – 7 oz. can tuna in water, drained and flaked

2 tsp. dried herbs de Provence

½ cup grated Red Leicester cheese or goat/sheep cheese

salt and ground black pepper

Heat half the oil in a shallow saucepan, Add the onion, zucchini and red pepper and cook for 5 minutes, stirring frequently. Beat the eggs with the milk in a small bowl. Heat the remaining oil in a heavy-based omelette pan. Add the cooked zucchini and red pepper, flaked tuna and herbs and season well. Pour the egg mixture into the frying pan on top of the vegetable mixture and cook over a medium heat until the eggs are beginning to set. Pull the sides into the middle to allow the uncooked eggs to run onto the pan and then continue the cooking undisturbed until the frittata is golden underneath. Meanwhile heat the grill. Sprinkle the cheese over the top of the frittata and grill until the cheese has melted and the top is golden. Cut the frittata into wedges and serve immediately with salad.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s