Tuna and courgette frittata

Tuna and courgette frittata


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About this recipe: This Italian-style omelette is perfect served with a simple salad and crusty bread or new potatoes – great for an easy family supper.

Maggie Pannell

Serves: 4 

  • 8 eggs
  • 2 tbsp snipped fresh chives
  • 2 tbsp olive oil
  • 2 courgettes, about 400g in total, sliced
  • 1 garlic clove, finely chopped
  • 185g can tuna, drained
  • 75g frozen peas, thawed
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Break the eggs into a bowl and beat lightly with a fork. Stir in 2 tbsp cold water and the chives. Season with salt and pepper and set aside.
  2. Heat the oil in a large heavy-based frying pan. Add the courgette slices and cook over a medium heat for 3–4 minutes, turning the courgettes until light golden on both sides and just tender when pierced with a knife. Add the garlic and cook for a few more seconds.
  3. Add the tuna and peas and stir to break up the tuna into chunks. Pour in the beaten egg mixture, mix quickly into the other ingredients, then stop stirring.
  4. Lower the heat slightly and cook the frittata for 6–8 minutes or until the base is golden. Take a large plate and place it upside down over the pan. Wearing oven gloves, turn the pan and the frittata over on to the plate. Slide the frittata back into the pan and continue cooking for 3–4 minutes or until golden brown on the second side. (Alternatively, it can be finished off under a moderate grill for 5 minutes, if cooked in a pan with a heatproof handle.)
  5. Remove the pan from the heat, cut the frittata into four wedges and serve hot or cold.


For a more substantial frittata, leftovers such as diced cold potato or cooked beans or pulses may be added. Other vegetables could also be included. * Served cold, it makes a tasty addition to a lunch box or picnic basket.

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