Frittata al Tonno e Cipolla (Tuna and Onion Frittata)
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Ingredients
- 250 g tinned tuna in olive oil, drained
- 1 red onion, finely sliced
- 7 large eggs
- 40 g parmesan, grated
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 406 kcal
- Protein
- 34.7 g
- Carbohydrate
- 4.2 g
- of which sugars
- 2.8 g
- Fat
- 27.5 g
- of which saturates
- 7.5 g
- Fibre
- 0.7 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a 24cm non-stick frying pan and soften the red onion for 6-8 minutes until sweet.
- 2
Flake in the tuna and warm through for 1 minute.
- 3
Beat the eggs with the parmesan, parsley and black pepper, then pour over the tuna and onion.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden.
- 5
Rest briefly, then cut into wedges to serve.
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