TUNA & SPAGHETTI FRITTATA
SERVES 4 PREP 10 MINS COOK 30 MINS
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.