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Tuna frittata

Recipe from: April 2010
tuna frittata

Ingredients 9
Servings 6
Time 15 mins


  • 6 eggs
  • a good knob of butter
  • Lots of fresh basil and 2 leaves of fresh sage or any fresh soft herbs
  • 1/3 cup of milk or cream
  • 1 or 2 chopped green chillis (to your taste)
  • Salt
  • Grated cheese - parmesan, pecorino, a good strong cheddar (your favourite) about 1 cup
  • 1
  • portion
    penne pasta


15 mins
Heat up a leftover tuna pasta - this shortens the cooking time on the stove in a large bowl combine the 6 eggs with the milk or cream, salt and pepper tear in the basil and sage leaves, add the chopped chili and the grated cheese and the warmed up left over pasta and stir it all together nicely.

Heat a large non-stick frying pan and add a good knob of butter about 100g - until foaming in the pan add the egg and pasta mixture and cook on a hot heat for about 3 minutes then reduce - on my stove I start off on 9 (the hottest) and reduce it down to a moderate 7.

When it’s nicely browned - about 6 minutes in total - slide it carefully onto a dinner plate and return it to the pan - uncooked side down.  This is a bit tricky - just use the biggest plate that you have.

Cook on a moderate heat for another 6 minutes until the bottom has browned and serve with a nice salad - of your choice!

For more of Janice Tripepi's delicious recipes, read her blog.




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