TUNA & SPAGHETTI FRITTATA

SERVES 4 PREP 10 MINS COOK 30 MINS

Woman’s Day (Australia) - - Everyday Food -

1 tbsp olive oil 1 onion, finely chopped 3 cups left­over cooked spaghetti 425g can tuna, drained, flaked 6 eggs, lightly beaten 1 cup cream 1 cup creamed corn 2 green onions, thinly sliced ¹⁄ cup grated ched­dar cheese 3 400g can cherry toma­toes, drained 1 cup rocket leaves, to serve ¼ cup shaved parme­san, to serve

1 Pre­heat oven to 180°C. 2 Heat oil in a 23cm oven­proof fry­ing pan on medium. Cook onion 5 mins un­til soft. Add spaghetti and tuna. Cook a fur­ther 2 mins.

3 In a jug, whisk to­gether eggs, cream, creamed corn, onion and ched­dar. Pour into pan. Re­duce heat to low. Cook 5 mins.

4 Scat­ter toma­toes over the top. Bake 20 mins un­til set in cen­tre.

5 Serve frittata topped with rocket and shaved parme­san.

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