Tuna, Pea & Feta Frittata

Try our delicious Tuna, Pea and Feta Frittata – inspired by Lilly Soutter and ready in just 40 minutes.

Ingredients:

1 x 145g Princes Tuna Chunks in Spring Water

6 eggs

1 garlic clove

1 tbsp olive oil

140g peas (defrosted if frozen)

100g low fat feta cheese, crumbled

50g sun-dried tomato, roughly chopped

½ tsp chilli flakes

300g new potatoes, halved

Handful of mixed herbs e.g. dill or parsley, roughly chopped

Finely chop the garlic clove and cut the sun-dried tomatoes into chunks. Whisk the eggs with herbs and seasoning.
Boil the potatoes for 12-15 mins, drain and leave to cool. Cut the potatoes in half.
Heat oil in a 23cm non-stick frying pan. Add the garlic and potatoes and fry for 5 mins until golden. Stir through chilli flakes, peas, sun-dried tomatoes and tuna chunks.
Tip the egg mixture into the pan and scatter with feta cheese. Cook for 10-12 mins until almost set, then place the pan under the grill for 3-5 minutes until golden and cooked through.
Cut into slices and serve with a crisp salad or veg of choice.

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