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
Recipe Information
Step by step guide to making Tuna and spinach frittatas
- Preheat the oven to 180°C, fan 160°C, gas mark 4.
- Spray 12 muffin moulds with the olive oil spray and place a disc of baking parchment at the bottom of each.
- Cook the diced potato in boiling water for 5 minutes until tender, then drain.
- 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.
- Transfer the mixture to a large jug and pour the mixture equally into the muffin moulds.
- Bake in the preheated oven for 18-20 minutes, or until the fritattas are set and lightly golden on top.
- 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.
Summary of customer ratings and reviews
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 |
This recipe is:
- No nut products
- No gluten products
Here are your recipe ingredients
Add products to your trolley individually or simply add them all and remove any you don't need later.
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£1.35
68p/kg
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£1.00
83p/100g
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£3.30
£27.50/kg