Steph Houghton’s Tuna, Sweetcorn and Kale Frittata

Steph Houghton’s Tuna, Sweetcorn and Kale Frittata
  • Serves: 3
  • Prep: 5mins
  • Cook: 10mins

Ingredients

  • 2 tbsp olive oil
  • 4 spring onion, chopped
  • 50g chopped kale
  • 100g frozen sweetcorn
  • ½ tsp crushed chilli flakes
  • 197g can tuna steak in spring water, drained
  • 4 large British Lion eggs
  • A pinch of salt and freshly ground black pepper

Method

  1. Heat the oil in a medium frying pan add the onion and fry for 1 minute. 
  2. Add the kale and corn and stir fry for 3 minutes until the leaves have wilted. Season with salt and pepper.
  3. Gently flake the tuna and add to the pan
  4. Beat the eggs with the chilli and salt and pepper, then pour into the pan and stir well.
  5. Cook for 2 minutes, stirring occasionally until most of the egg has set. Shake the pan to level, then continue to cook for 3 minutes.
  6. Put the pan under a hot grill and cook for a final 2-3 minutes until the top is golden and the egg has set. 
  7. Transfer to a board and cut into wedges. Serve warm or cold with salad.
     
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
412 9.5g 41.1g 23.8g 4.9g 1.3g

Click on the stars to rate this recipe:

4.5 / 5 rating (2 votes)

You might also like

Follow us on Instagram @egg_recipes

Egg and spinach wraps are for sunny days like today 😎 recipe in bio.We’re excited to have a potato, anchovy and kale tortilla tonight! Recipe in bio 👍🏼Poached eggs on a potato rosti topped with wild mushrooms and creamed spinach 🤤Weekends are for brunch! 👏🏼