TUNA AND ASPARAGUS FRITTATA
Heat a large frying pan and soften the peppers and asparagus in half a teaspoon of olive oil then lift them out onto a plate.
Beat the eggs with 3 tablespoons cold water, season with pepper and stir in most of the herbs. Add the rest of the oil to the frying pan over medium-high heat and pour in the eggs – they should sizzle a little as they go in. Pull in the setting egg from around the edges towards the middle of the pan.
Turn down the heat and add the asparagus, peppers, peas and half the tuna, gently pushing some of the toppings into the soft egg. Sprinkle over the feta and leave to cook gently for 6-7 minutes.
When the omelette is almost ready but still a little soft in the centre, add the rest of the tuna then place the pan under a preheated grill (make sure the handle is heatproof or keep it out of the heat). Grill for 1-2 minutes until just set then scatter over the rest of the herbs.
Allow to stand for a minute or two before cutting. Serve with salad and crusty bread.
- 1 1/2 John West Fridge Pots Tuna in Spring Water
- 100g baby asparagus
- 1 yellow pepper, sliced
- 1 tsp olive oil
- 7 medium free range eggs
- 2 sprigs fresh flat leaf parsley, roughly chopped
- 1 sprig fresh rosemary or thyme, leaves chopped
- pinch black pepper
- 50g frozen peas, defrosted
- 50g feta (about ¼ pack), crumbled