Tuna Frittatas
Ingredients
- Cooking spray
- 4 sheets mountain bread
- 4 eggs
- 1 red capsicum, diced
- 1 cup baby spinach, shredded
- 200g tin creamed corn
- ½ teaspoon dried dill
- 1 cup reduced fat cheese, grated
- 410g tin tuna in spring water or pink salmon, drained
- Extra reduced fat cheese for topping
Method
- Preheat oven to 180°C, spray muffin tin lightly with olive oil spray
- Cut each mountain bread sheet into four squares and push into muffin holes
- Whisk eggs in a large bowl
- Add capsicum, spinach, creamed corn, dill and cheese and stir to combine
- Gently stir through tuna or salmon
- Spoon mixture evenly into prepared muffin trays
- Sprinkle with grated cheese
- Bake for 15 minutes or until set and golden on top.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 547kJ | 506.6kJ |
Protein | 12.2g | 11.3g |
Total fat | 5.0g | 4.7g |
Saturated fat | 2.2g | 2.1g |
Carbohydrate | 8.2g | 7.6g |
Sugars | 2.1g | 2.1g |
Dietary Fibre | 1.8g | 1.6g |
Sodium | 171mg | 159mg |