Tuna, Sweetcorn & Kale Frittata | sheerluxe.com
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Total Time: 15 Minutes
Serves 2-3


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


  1. Heat the oil in a medium frying pan add the onion and fry for one minute.
  2. Add the kale and corn and stir fry for three 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 two minutes, stirring occasionally until most of the egg has set. Shake the pan to level, then continue to cook for three minutes.
  6. Put the pan under a hot grill and cook for a final two to three 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.

Steph Houghton is an ambassador for British Lion eggs. For more recipe inspiration visit EggRecipes.co.uk

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