Healthy Lentil & Tuna Frittata with Tomato Salad
- Prep Time: 10 mins
- Serves: 4
Ingredients
FRITTATA
- 8 eggs
- 1/2 cup low fat milk
- 1 can lentils
- 1 onion, diced
- 1/2 red capsicum, diced
- 1 can tuna in spring water
- Pepper to taste
- Spray oil
TOMATO SALAD
- 4 tomatoes, medium sized, cut into wedges (use different colours and shapes if available)
- 1/2 red onion, diced
- 1/2 bunch chives, chopped
- 1 tsp balsamic vinegar
- 3 tsp extra virgin olive oil
- Pepper to taste
Method
- Preheat oven to 180 C.
- Crack the eggs into a bowl, add milk and whisk.
- Spray an ovenproof pan or dish with oil, place onto the stovetop and heat.
- Add onions and capsicum and sauté lightly.
- Add tuna and lentils, stir and then add the egg mixture.
- Stir and place into the oven for around 15 minutes or until cooked.
- In the mean time place tomatoes onto a plate, sprinkle with onions, chives and drizzle with oil and vinegar, season with pepper.
- Remove frittata from oven, leave to cool for 5 minutes than remove from pan and cut into portion size triangles.
Tip: Substitute fresh basil leaves for the chives for a flavour twist.
