Ingredients

  • Olive oil spray
  • 200g Russet potatoes, peeled and diced
  • 6 medium eggs
  • 100g Sainsbury's onion and chive cottage cheese
  • 185g tin of tuna in spring water, drained and flaked
  • 50g spinach leaves, shredded
  • 9 cherry tomatoes, quartered
  • 50g grated Parmesan
  • Salt and pepper, to taste

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Spray 12 muffin moulds with the olive oil spray and place a disc of baking parchment at the bottom of each.

  3. 3

    Cook the diced potato in boiling water for 5 minutes until tender, then drain.

  4. 4

    Lightly whisk 6 eggs in a large bowl, stir in the cottage cheese, tuna flakes, spinach leaves, diced potato and tomato quarters. Season with salt and pepper.

  5. 5

    Transfer the mixture to a large jug and pour the mixture equally into the muffin moulds.

  6. 6

    Bake in the preheated oven for 18-20 minutes, or until the fritattas are set and lightly golden on top.

  7. 7

    Make a salad from the remaining spinach leaves and cherry tomatoes and serve with the frittatas for a simple lunch.

  8. 8

    *All information included in this recipe has been provided by Dale Farm.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 8.0g 11%
  • Saturates 3.5g 18%
  • Sugars 1.0g 1%
  • Salt 0.25g 4%

% of the Reference Intakes

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