Frittata with tuna

Serves 4-6

Preparation time: 10 min

Cooking time: 15 min

20 g butter

250 g bacon

8 spring onions, finely chopped

salt and freshly ground black pepper

2 cans (170 g each) tuna, drained

100 g sun-dried tomatoes (in liquid), roughly chopped

8 eggs, whisked

50 g spinach, chopped

100 g mozzarella cheese, grated

Preheat the oven to 200 °C.

Heat the butter in a large pan (ensure the pan fits into the oven).

Fry the bacon and spring onions until done and fragrant.

Season with salt and pepper. Add the tuna and sun-dried tomatoes to the pan and fry for 1 minute.

Add the eggs and stir over medium heat.

As soon as the eggs start to set season them with salt and add the spinach.

Sprinkle the cheese on top and put the pan in the oven for 5 minutes or until the eggs have set and the cheese has melted.

Remove the pan from the oven and cut the frittata into wedges.

Serve with toast and a salad

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