Recipe

Tuna, kumara and rocket frittata

Jun 27, 2013 2:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Tuna, kumara and rocket frittata
  • 400 gram kumara, peeled, thinly sliced
  • 120 gram baby rocket leaves
  • 425 gram can tuna in spring water, drained, flaked
  • 6 eggs
  • 1/2 cup cream
  • 1/3 cup coarsely 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

Tuna, kumara and rocket frittata
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm-round (base measurement) cake pan.
  • 2
    Place kumara in a microwave-safe bowl; cover with boiling water. Cook on high (100%) for 4 minutes or until just tender. Drain; refresh under cold water. Layer kumara, 100g rocket then tuna in prepared pan.
  • 3
    Whisk eggs, cream and cheddar in large jug; pour into pan. Bake for 30 minutes or until set. Stand for 10 minutes, turn out onto a plate. Cut into wedges.
  • 4
    Toss remaining rocket with tomato, onion, mint and coriander. Place frittata on plates. Serve with salad and lemon wedges.

Notes

You can bake frittata in a 19cm-square pan or cook on stove tap in a medium (20cm base measurement) frying pan until just set, then cook under a preheated grill until golden. Replace tuna with thinly sliced, pan-fried chorizo sausage.

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