Eggs and tuna are turned into the quick and easy dinner frittata. Save the leftovers for work or school lunch the next day.
- 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.
- Whisk the eggs and cream together in a jug. Season with salt and pepper.
- 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.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set