Tuna, Kumara and Rocket Frittata

clock 10 minutes + 35 minutes bowl Serves 6


  • 400g kumara, peeled, thinly sliced
  • 120g baby rocket leaves
  • 425g can tuna in spring water, drained, flaked
  • 6 eggs
  • 1/2 cup cream
  • 1/3 cup grated cheddar cheese
  • 2 medium tomatoes, cut into wedges
  • 1 small red onion, chopped
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • Lemon wedges, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm round ovenproof dish.

  • 2. Place kumara in a microwave-safe bowl and cover with boiling water. Cook on high for 4 minutes, or until just tender. Drain and refresh under cold water.

  • 3. In prepared dish, layer kumara on the base, then top with 100g of rocket and then the tuna.

  • 4. Whisk eggs, cream and cheese in large jug and pour into the dish. Bake for 30 minutes, or until set. Stand for 10 minutes, then turn out onto a serving plate. Cut into wedges to serve.

  • 5. Toss remaining rocket with tomato, onion, mint and coriander. Place frittata on plates, and serve with salad and lemon wedges on the side.


  • You can replace tuna with thinly sliced, pan-fried chorizo sausage.


  • • Energy 2052Kj • Protein 45g • Total Fat 24g • Saturated Fat 12g • Carbohydrates 21g • Sugars 15g • Sodium 530mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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