Tuna, Kumara and Rocket Frittata

Ingredients
- 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
Method
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1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm round ovenproof dish.
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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.
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3. In prepared dish, layer kumara on the base, then top with 100g of rocket and then the tuna.
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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.
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5. Toss remaining rocket with tomato, onion, mint and coriander. Place frittata on plates, and serve with salad and lemon wedges on the side.
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HELPFUL TIP:
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You can replace tuna with thinly sliced, pan-fried chorizo sausage.
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PER SERVE
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• Energy 2052Kj • Protein 45g • Total Fat 24g • Saturated Fat 12g • Carbohydrates 21g • Sugars 15g • Sodium 530mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation