Name: Tuna, kumara and rocket frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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

Tuna, kumara and rocket frittata

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Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

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

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.

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.
Note

Woman's Weekly Food

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