Frittata Nicoise

Boil the beans in salted water for 3 mins, then remove with a slotted spoon and set aside. Add the spinach to the pan and cook for 1 min, then drain and squeeze out the excess liquid and finely chop. Crack the eggs into a jug, season and lightly whisk.
Preheat the grill to high. Add 1.5 tbsp oil to a pan and pour in the egg, scatter over the spinach, beans, tuna and potatoes, as well as half the tomatoes, olives and onion. Cook for 15 mins until the base is almost set, then grill for 5 mins until the top is set and golden. Set aside.
Meanwhile, make the salsa. Whisk the remaining oil in a bowl with the lemon zest and juice and the sugar. Add the remaining olives, onion and tomatoes, tear in the basil and season well. Toss to combine, and serve on top of the frittata. Perfect!

25 mins

4 serving

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