Name: Tuna and pea frittata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: Bake
Ingredients: 250 ml peas frozen; 2 tuna tinned, drained; 60 ml mayonnaise; 15 ml fresh chives chopped; 2 garlic cloves, crushed; salt and freshly ground black pepper; 6 potatoes boiled until just done and sliced; 1 onion sliced; 125 ml cheddar cheese grated; 4 eggs whisked; 250 ml milk; salt and freshly ground black pepper

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Ingredients (12)

FRITTATA

250 ml	peas — frozen
2	tuna — tinned, drained
60 ml	mayonnaise
15 ml	fresh chives — chopped
2	garlic — cloves, crushed
	salt and freshly ground black pepper
6	potatoes — boiled until just done and sliced
1	onion — sliced
125 ml	cheddar cheese — grated

EGG CUSTARD

4	eggs — whisked
250 ml	milk
	salt and freshly ground black pepper

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Method:

Preheat the oven to 180°C. Grease a medium ovenproof dish with non-stick spray.

1. Pour boiling water over the peas and let them stand for 10 minutes. Drain and set aside.

2. In a large mixing bowl,mix the tuna, mayonnaise, chives and garlic well. Season with salt and pepper.

3. Layer some of the potatoes and onion in the bottom of the ovenproof dish. Add a layer of the tuna mixture and sprinkle half the peas over. Repeat the layers, ending with the last of the peas. Sprinkle the cheese on top (if using).

4. Egg custard: Beat the eggs and milk together in a bowl and season with salt and pepper. Pour over the frittata. Bake in the preheated oven for 30-35 minutes or until the egg custard has set.