Mmm, I always love the smell and look of fluffy frittata whenever I patron cafes in the city. Recently I stumbled on this recipe on Taste.com.au and I knew I had to try it. With the increasing number of canned tuna in my pantry (all fault goes to my other half – he loves buying tuna when it’s on $1 sale), I knew I had to do something with his tuna hoarding behaviour. Also, tuna is rich in Omega 3 fats so once in a while I do persuade myself to eat some tuna whenever possible – though I dislike the smell of it when eaten directly from the can. It is weird that I can withstand fishiness of normal seafood but not canned tuna.
In this recipe I made use of 6 large muffin pan and the recipe was just nice for it. Because of the larger size of the muffin pan, I had to bake it twice as long (approx. 40 minutes) so that the frittata is fully cooked through.
Recipe from Taste.com.au
- 250g sweet potato (kumara), peeled, cut into 1cm pieces
- Olive oil spray
- 5 eggs, lightly whisked
- 125ml (1/2 cup) milk
- 1 x 425g can tuna in springwater, drained, flaked
- 2 x 125g cans corn kernels, drained
- 1/4 cup chopped fresh chives
- 75g feta, crumbled
- 40g (1/2 cup) finely grated parmesan
- Bought lime aioli, to serve
- Baby cos lettuce leaves, to serve
- Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
- Meanwhile, spray eight 125ml (1/2-cup) capacity muffin pans with olive oil spray. Line the bases with non-stick baking paper. Combine the egg, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.
- Add the sweet potato. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 18 minutes or until golden and set. Serve with aioli and baby cos lettuce.