Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.78 Kcal (1502 kJ) | ||
| Calories from fat | 230.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.61g | 39% | |
|---|---|---|---|
| Cholesterol | 351.63mg | 117% | |
| Sodium | 785.84mg | 33% | |
| Potassium | 124.59mg | 3% | |
| Total Carbs | 10.05g | 3% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 23.6g | 47% | |
| Iron | 2.9mg | 16% | |
| Calcium | 314.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 161.99 Kcal (678 kJ) | ||
| Calories from fat | 104.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 39% | |
|---|---|---|---|
| Cholesterol | 158.76mg | 117% | |
| Sodium | 354.81mg | 33% | |
| Potassium | 56.25mg | 3% | |
| Total Carbs | 4.54g | 3% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.85g | 16% | |
| Protein | 10.65g | 47% | |
| Iron | 1.3mg | 16% | |
| Calcium | 141.8mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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