Tuna nicoise frittata

Prep and cook time 35 MINS Serves 4 Ingredients

4 175g frozen green beans 4 100g Redmere Farms spinach 4 8 eggs 4 2 tbsp olive oil

4 145g tin Stockwell and Co tuna chunks in brine, drained 4 x 567g tin Grower's Harvest new potatoes, drained and halved

4 250g pack Nightingale Farms cherry tomatoes, halved 4 80g pitted black olives (from a 330g jar), drained and sliced 4 red onion, nely sliced 4 tsp caster sugar

4 Suntrail Farms lemon, zested and juiced

4 x 30g pack fresh basil

Method

1

Cook the beans in a pan of boiling water for 3 minutes. Remove with a slotted spoon, rinse under cold water and pat dry. Add the spinach to the boiling water and cook for 30 seconds until wilted. Drain, rinse under cold water, then squeeze out the excess water and chop nely.

2

Crack the eggs into a jug, season well and whisk lightly to combine.

3

Preheat the grill to high. In a 24cm non-stick, ovenproof frying pan, heat 1 tbsp oil over a low-medium heat. Pour in the egg, scatter over the beans, spinach, tuna and potatoes, and half the tomatoes, olives and red onion. Cook for 15 minutes until the edges and base are almost set, then transfer to the grill for 5-6 minutes until the top is set and golden. Leave the frittata to rest in the pan for 5 minutes.

4

Whisk the remaining oil in a bowl with the sugar, lemon zest and juice. Add the remaining tomatoes, olives and onion. Tear over the basil leaves, season with pepper and toss to combine. Slide the frittata onto a board, spoon over the salsa and slice it into wedges to serve.