Tuna, corn and spinach frittata

This tuna, corn and spinach frittata recipe is so versatile, packed full of flavour, wonderfully delicious and a very nutritious addition to any lunch box.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1 cup skim milk
6 eggs
1 cup self-raising flour
1 tablespoon dukkah
185g can tuna in spring water, drained
2 cups corn sweetcornXkernels
2 spring onions, finely chopped
2 cups chopped spinach
120g feta, cubed

Salad
250g punnet cherry tomatoes
4 cups rocketarugulaX
3 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)

Instructions

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Preheat oven to 190°C. Grease one large ovenproof dish (or 4 individual ones) with oil spray. In a large bowl, combine milk, eggs, flour and dukkah. Add tuna, corn, spring onions and spinach and mix until just combined.
Pour frittata mix into prepared dish and sprinkle feta over. Cook in oven for 20 to 25 minutes, or until golden brown and puffed.
In a serving bowl, combine salad ingredients. Serve frittata wedges with salad on the side.

Variations

Make it gluten free: Use gluten-free flour and check dukkah is gluten free.

Nutrition Info (per serve)

Calories 522 cal

Kilojoules 2190 kJ

Protein 35 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 45 g

Sugar 9 g

Dietary fibre 7 g

Sodium 770 mg

Calcium 360 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.