Tuna Frittata

Ingredients

• 2 (195 g) cans tuna in vegetable oil, drained, flaked
• 400 g cannellini beans, rinsed, well-drained
• 1 cup pecorino cheese, grated
• baby spinach leaves
• 1 teaspoon dried oregano
• 8 eggs, lightly beaten
• 2 1/2 tablespoons olive oil
• salt, to taste
• fresh ground pepper, to taste

Directions

1. 1

   Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.

2. 2

   Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.

3. 3

   Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.

4. 4

   Serve with warm crispy rolls and salad greens.