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.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set