This is the ultimate meal in a pan – easy to prepare and easy to serve. For a stronger cheese flavour, try a creamy goats cheese in place of the soft white cheese.
25g / 1oz / 2tbsp butter
15ml / 1 tbsp olive oil
1 onion, finely chopped
175g / 6oz courgettes (zucchini), halved lengthwise and sliced
75g / 3oz / 1 1/4 cups brown cap (cremini) mushrooms, sliced
50g / 2oz asparagus tips
4 eggs, beaten
75g / 3oz / 3/8 cup soft white (farmers) cheese or ricotta cheese
30ml / 2 tbsp chopped fresh thyme
200g / 7oz can tuna, in olive oil, drained and roughly flaked
115g / 4oz cooked, peeled prawns (shrimp)
salt and ground black pepper
Heat the butter and oil in a non stick frying pan. Add the chopped onion and cook for 3 minutes, then add the sliced courgettes, mushrooms and asparagus tips and cook for a further 10 minutes, or until beginning to soften and brown.
Beat together the eggs, soft and ricotta cheese, chopped thyme and plenty of seasoning until they are well combined.
Stir the tuna into the pan, add the prawns and season well. Heat through gently. Pour over the egg mixture and cook over a gentle heat for 5 minutes.
Push the egg away from the sides to allow the uncooked egg to run on to the pan. Preheat the grill (broiler) to medium and grill (broil) the omelette to set and brown the surface. Serve cut in wedges.
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