Ingredients
1 tbsp olive oil
1 spring onion, chopped
2 free-range eggs
2 tbsp milk
salt and freshly ground black pepper
55g/2oz tinned tuna, drained and flaked
55g/2oz spaghetti, cooked according to packet instructions and drained
1 tbsp chopped fresh chives, to garnish
Method
1. Heat the olive oil in a small frying pan over a medium heat and fry the spring onions for 1-2 minutes.
2. Crack the eggs into a bowl, add the milk and season with salt and freshly ground black pepper. Mix well.
3. Pour the egg mixture over the spring onions, add the tuna and spaghetti and cook over a moderate heat for 4-5 minutes, until the egg has set.
4. To serve, slice the frittata into wedges, place onto a plate and garnish with chives.
