Foods Focus: Mediterranean Italian Omelette

Here’s a new recipe for the week; something fresh to start your day. Enjoy!:


Frittata con zucchini e tonno (Italian omelette with zucchini and tuna)
(for 4)
6 eggs
Salt, pepper to taste
2 zucchini, cut into small cubes
2 scallions diced
1 small can tuna packed in water
4 tblsps freshly grated parmigiano reggiano cheese
Fresh parsley (some finely chopped, some for decoration)
2 tblsps olove oil
Preheat oven to 375 degrees. Drain tuna in separate bowl. Cut zucchini into small cubes. Chop scallions finely. Chop 1 tblsps fresh parsley. Heat 1 tblsp olive oil in pan, sauté zucchini, scallions for 3-5 minutes or until just golden. Cool for a few minutes. Fold into eggs, then fold in chopped parsley , flaked tuna and 3 tblsps. grated parmigiano.
Pour mixture into oiled 8” x 4” baking dish. Bake 15 minutes or until eggs are set. Sprinkle 1 tblsp parmigiano on top, and put bake in oven under broil for 1 minute.
Cut into slices or squares and serve with flaked parmigiano on top and fresh parsley.