Tuna and Zucchini Frittata

    Tuna and Zucchini Frittata
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    Tuna and Zucchini Frittata
    Print Recipe
    1. In a bowl, break the eggs and use a fork to beat lightly. Stir in 30ml (2 tablespoons) of water and the fresh chives. Season to taste and set to one side.
    2. Heat the oil in a pan on a medium heat, and then add the zucchini slices. Cook for about 4 minutes, turning the slices to ensure both sides turn light golden and tender. Add the garlic and cook for a few more seconds.
    3. Break the tuna into pieces and add to the pan. Add the egg mixture and work fast to ensure everything is well mixed together. Once all ingredients are mixed in, stop stirring.
    4. Reduce the heat to low and cook the frittata until the base is golden, approximately 7 minutes. Turn the frittata upside down using a large plate to assist, and return to the pan to cook the other side.
    5. After 2 or 3 minutes when the other side is golden, remove from heat, cut and serve.
    6. This can be eaten hot, or will keep in the fridge to be enjoyed cold.
    Recipe Notes

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    Paleo Natalie is a US based lifestyle and energy blogger with an interest in helping people lose weight and regain energy with the Paleo diet.