Tuna and spinach frittatas

These delicious mini frittatas are flavoured with onion and chive, great for a lunchbox or snack.

Serves: Makes 12

Preparation time:  5 minutes

Cooking time:  20 minutes

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You will need

  • Olive oil spray
  • 200g Russet potatoes, peeled and diced
  • 6 medium eggs
  • 100g Sainsbury's onion and chive cottage cheese
  • 185g tin of tuna in spring water, drained and flaked
  • 50g spinach leaves, shredded
  • 9 cherry tomatoes, quartered
  • 50g grated Parmesan
  • Salt and pepper, to taste
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Recipe Information

Step by step guide to making Tuna and spinach frittatas

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Spray 12 muffin moulds with the olive oil spray and place a disc of baking parchment at the bottom of each.
  3. Cook the diced potato in boiling water for 5 minutes until tender, then drain.
  4. Lightly whisk 6 eggs in a large bowl, stir in the cottage cheese, tuna flakes, spinach leaves, diced potato and tomato quarters. Season with salt and pepper.
  5. Transfer the mixture to a large jug and pour the mixture equally into the muffin moulds.
  6. Bake in the preheated oven for 18-20 minutes, or until the fritattas are set and lightly golden on top.
  7. Make a salad from the remaining spinach leaves and cherry tomatoes and serve with the frittatas for a simple lunch.

*All information included in this recipe has been provided by Dale Farm.

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Nutritional information for Tuna and spinach frittatas

Nutritional information for Tuna and spinach frittatas

Nutrition type per serving
Calories (per 2 frittatas) 174 kcal
Total Fat 8g
Saturated Fat 3.5g
Salt 0.25g
Sugar 1g

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