Niçoise frittata recipe
Channel all of the flavours of a classic tuna Niçoise salad with this easy frittata recipe, loaded with potatoes and colourful veg. Make a quick zesty tomato and olive salsa to top the frittata and finish with basil leaves. Whether you pack into lunch boxes for work, take on a picnic or enjoy al fresco for dinner, this vibrant dairy- and gluten-free recipe is sure to be a winner.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 355 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 175g frozen green beans
- 100g Redmere Farms spinach
- 8 eggs
- 2½ tbsp olive oil
- 145g tin Stockwell and Co. tuna chunks in brine, drained
- ½ x 567g tin Grower's Harvest new potatoes, drained and halved
- 250g pack Nightingale Farms cherry tomatoes, halved
- 80g pitted black olives (from a 330g jar), drained and sliced
- ½ red onion, very finely sliced
- ½ tsp caster sugar
- ½ Suntrail Farms lemon, zested and juiced
- ¼ x 30g pack fresh basil
Each serving contains
- Energy
- 1475kJ 355.0kcal
- Fat
- 24g
- Saturates
- 5g
- Salt
- 1.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 12.8gProtein 24.1gFibre 4.6g
Method
- Cook the beans in a pan of boiling water for 3 mins. Remove with a slotted spoon, rinse under cold water and pat dry. Add the spinach to the boiling water and cook for 30 secs until wilted. Drain, rinse under cold water, then squeeze out the excess water and finely chop.
- Crack the eggs into a jug, season well and whisk lightly to combine.
- Preheat the grill to high. In a 24cm nonstick, ovenproof frying pan, heat 1½tbsp oil over a low-medium heat. Pour in the egg, scatter over the beans, spinach, tuna and potatoes, and half the tomatoes, olives and red onion. Cook for 15 mins until the edges and base are almost set, then transfer to the grill for 5-6 mins until the top is set and golden. Leave to rest in the pan for 5 mins.
- Whisk the remaining oil in a bowl with the sugar, lemon zest and juice. Add the remaining tomatoes, olives and onion. Tear over the basil leaves, season with pepper and toss to combine. Slide the frittata onto a board, spoon over the tomato and olive salsa and slice into wedges to serve.
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