Tuna and asparagus frittata

  • 25 mins cooking
  • Serves 2
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Tuna and asparagus frittata
  • 1 large potato, thinly sliced
  • cooking-oil spray
  • 1 small brown onion, thinly sliced
  • 1 clove garlic, crushed
  • 170 gram asparagus, trimmed, coarsely chopped
  • 185 gram canned tuna in spring water, drained
  • 3 eggs, beaten lightly
  • 3 egg whites, beaten lightly
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 100 gram baby rocket leaves
  • 1 medium lemon (140g)


Tuna and asparagus frittata
  • 1
    Preheat oven to 200°C.
  • 2
    Boil, steam or microwave potato until tender.
  • 3
    Lightly spray 20cm ovenproof frying pan; cook onion and garlic, stirring, over medium heat, until onion softens.
  • 4
    In a large bowl, combine potato and onion mixture with asparagus, tuna, egg, egg white and parsley.
  • 5
    Reheat same pan; spray lightly with cooking oil. Spoon frittata mixture into pan; cook, uncovered, over low heat, until egg is beginning to set around the edges. Transfer pan to oven; cook frittata until top is browned lightly and egg is set, about 20 minutes.
  • 6
    Serve frittata with rocket and a squeeze of lemon. Season to taste.


You can substitute well-drained canned asparagus for the fresh, if desired.

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