Tuna, asparagus and spring onion frittata

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How to make Tuna, asparagus and spring onion frittata

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 6 eggs, lightly whisked
  • 1/3 cup (80ml) thickened cream
  • 20g butter
  • 4 spring onions, trimmed, thinly sliced, plus extra to serve
  • 1 tablespoon capers, drained, coarsely chopped
  • 185g can tuna in oil, drained, coarsely flaked
  • 1/4 cup coarsely chopped dill, plus extra dill sprigs, to serve
  • 2 tablespoons finely shredded mint, plus extra mint leaves, to serve
  • Mixed salad leaves, to serve

Method

  • Step 1 Place the asparagus in a medium heatproof bowl. Cover with boiling water and set aside for 1 minute. Refresh under cold running water. Drain well.
  • Step 2 Whisk the eggs and cream together in a jug. Season with salt and pepper.
  • Step 3 Preheat grill on high. Melt the butter in a small (20cm top measurement) non-stick frying pan over medium-high heat. Add the spring onions and capers and cook, stirring occasionally, for 1-2 minutes or until onion softens slightly. Add the asparagus, tuna, dill and mint and briefly stir until just combined. Pour over the egg mixture. Reduce the heat to medium-low. Cook for 2-3 minutes or until the base is golden and set. Remove from heat and place under preheated grill. Cook for a further 1-2 minutes or until golden and frittata is set. Remove from heat.
  • Step 4 Turn onto a clean work surface. Cut into wedges and place on serving plates. Top with extra spring onion, dill and mint. Serve immediately with mixed salad leaves, if desired.

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