Tuna, Sweetcorn & Kale Frittata

Serves 2-3
Total Time
15 Minutes
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
Step 1

Heat the oil in a medium frying pan add the onion and fry for one minute.

Step 2

Add the kale and corn and stir fry for three minutes until the leaves have wilted. Season with salt and pepper.

Step 3

Gently flake the tuna and add to the pan.

Step 4

Beat the eggs with the chilli and salt and pepper, then pour into the pan and stir well.

Step 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.

Step 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.

Step 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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