Tuna, asparagus and spring onion frittata

Recipes / Appetiziers

Eggs and tuna are turned into the quick and easy dinner frittata. Save the leftovers for work or school lunch the next day.

Recipe «Tuna, asparagus and spring onion frittata» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch asparagus, trimmed, thinly sliced diagonally, 6 eggs, lightly whisked, 1/3 cup thickened cream, 20g butter, 4 spring onions, trimmed, thinly sliced, plus extra to serve , 1 tbsp 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 tbsp finely shredded mint, plus extra mint leaves, to serve, Mixed salad leaves, to serve.

Ingredients:

  • 1 bunch asparagus, trimmed, thinly sliced diagonally 
  • 6 eggs, lightly whisked 
  • 1/3 cup thickened cream 
  • 20g butter 
  • 4 spring onions, trimmed, thinly sliced, plus extra to serve 
  • 1 tbsp 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 tbsp finely shredded mint, plus extra mint leaves, to serve 
  • Mixed salad leaves, to serve 

Instructions

  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.
  2. Whisk the eggs and cream together in a jug. Season with salt and pepper.
  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.
  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.