Friday: Niçoise frittata
175g frozen green beans
100g Redmere Farms spinach
½ tbsp olive oil
145g tin Stockwell and Co. tuna, drained
½ x 567g tin new potatoes, drained and halved
250g pack Nightingale Farms cherry tomatoes, halved
80g pitted black olives (from a 330g jar), drained and sliced
½ red onion, very finely sliced
½ tsp caster sugar
½ Suntrail Farms lemon, zested and juiced
¼ x 30g pack fresh basil
1. Cook the beans in a pan of boiling water for 3 mins. Remove with a slotted spoon, rinse under cold water and pat dry. Add the spinach to the boiling water and cook for 30 secs until wilted. Drain, rinse under cold water, then squeeze out the excess water and finely chop.
2. Crack the eggs into a jug, season well and whisk lightly to combine.
3. Preheat the grill to high. In a 24cm nonstick, ovenproof frying pan, heat 1½ tbsp oil over a low-medium heat. Pour in the egg, scatter over the beans, spinach, tuna and potatoes, and half the tomatoes, olives and red onion. Cook for 15 mins until the edges and base are almost set, then transfer to the grill for 5-6 mins until the top is set and golden. Leave to rest in the pan for 5 mins.
4. Whisk the remaining oil in a bowl with the sugar, lemon zest and juice. Add the remaining tomatoes, olives and onion. Tear over the basil leaves, season with pepper and toss to combine. Slide the frittata onto a board, spoon over the tomato and olive salsa and slice into wedges to serve.