Spring Picnic, Part 2 - A Frittata Offering

With a love of all things Italian, I couldn't resist making 'La Fritatta’ for my picnic offering. The variations are endless and they’re ridiculously easy and quick to make. Perfect for the cook who is short of time...and ingredients! Fortunately, I had just enough ingredients left in the fridge and cupboard to whip up a favourite recipe which has graced my family table many times; Mediterranean Tuna & Vegetable Frittata.

2 tbsp olive oil
1 courgette / sliced
1 red pepper / sliced
1 Spanish onion / chopped
1tsp herbs de prevance
200g tin tuna in brine / drained
4 eggs
3 tbsp milk
50g mature cheddar cheese / grated

Heat half the oil in a saucepan and add the courgette, red pepper and onion. Sautee over a medium heat for 5 minutes until soft. Stir through the dried herbs and tuna chunks. Heat the remaining oil in a small frying pan and when hot, transfer the vegetable and tuna mix over. Lightly beat your eggs with the milk and a little salt and pepper and pour over the sauteed ingredients, when the egg mixture starts to set, remove from the heat. Sprinkle the cheese over the frittata and place the pan under a pre-heated grill until cooked through and golden in colour. Invert onto a plate and serve hot or cold.

Being a rather un-organised cook though, I hadn't allowed enough time for the frittata to cool completely before having to wrap it up in foil for transportation. The result: A somewhat soggy-centered frittata. It delivered on taste at least...!

Charlotte x