Tuna & Feta Fritatta

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.