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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A super quick mid-week meal that can be made with pantry ingredients. Another recipe I found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living' and have adapted for posting here. Ingredients:
2 (195 g) cans tuna in vegetable oil, drained, flaked |
400 g cannellini beans, rinsed, well-drained |
1 cup pecorino cheese, grated |
baby spinach leaves |
1 teaspoon dried oregano |
8 eggs, lightly beaten |
2 1/2 tablespoons olive oil |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve with warm crispy rolls and salad greens.
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