Kerry Withoos, Accredited Practising Dietitian

bun

Tuna & Feta Fritatta

Recipes > vegetarian

This low fat, healthy fritatta is super easy to make and makes a terrific lunch or dinner served hot or cold.

Serves 4
Ingredients

  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 4 green onions, white part only, thinly sliced
  • 1 ½ cups cooked Basmati rice
  • 185g tuna in spring water, drained, flaked
  • 1 large zucchini, grated
  • ½ cup low fat feta, crumbled
  • 1 punnet grape tomatoes, halved
  • 3 eggs, whisked
  • Ground pepper to taste


Method

  1. Preheat oven to 180°C
  2. Line 18cm square tin with baking paper
  3. Blanch asparagus in boiling water until bright green and tender-crisp. Drain
  4. Place asparagus, onion, rice, tuna, zucchini, ¾ of the feta and half the tomatoes into a bowl.
  5. Add eggs, stir until well combined and season with pepper
  6. Spoon mixture into tin and top with remaining feta and tomatoes
  7. Bake for 20 minutes until golden.