Pea, Fetta and Tuna Frittata
This recipe has been adapted from Miracle Food for Kids by Juliette Kello and Sunil Vijayakar (available for loan through BUD's Healthy Active Kids resource library).
Pea, fetta and tuna frittata
Ingredients:
1 tbsp olive oil
4 shallots
1 clove garlic, crushed
2 tbsp finely diced red capsicum
1 x 200g can tuna drained
300g fresh peas
100g fetta cheese, crumbled
small handful of greens (eg. chopped parsley or baby spinach)
6 eggs lightly beaten
Method:
- Heat the oil in a non-stick frying pan over medium heat. Add shallots, garlic, capsicum and cook for a couple of minutes until soft. Add tuna, peas and greens and mix to combine.
- Season eggs with salt and pepper. Add crumbled fetta cheese and then pour over the rest of the mixture. Cook over a medium heat for 6-8 minutes until the base is set.
- Remove from heat and place frying pan under a preheated grill. Cook until top is set and light gold in colour (3-4 minutes). Remove from grill and allow to rest for 5-6 minutes. May be served hot or cold, cut into slices and is especially appealing in a lunch box due to the blend of colours.
Serves 6.
