Frittata Nicoise
Frittata Nicoise



  • 175g trimmed green beans
  • 100g spinach
  • 8 eggs
  • 2.5 tbsp olive oil
  • 150g tin of quality tuna chunks in brine, drained
  • 300g cooked new potatoes, halved
  • 250g cherry tomatoes, halved
  • 80g sliced black olives
  • ½ red onion, sliced
  • ½ tsp sugar
  • ½ lemon, zest and juice only
  • 10g basil leaves
  • 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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