Frittata is the Italian equivalent of an omelet. This specialty is very easy to prepare and is ideal either as a hearty breakfast served with slices of lightly buttered whole grain toast or plain bruschetta, or eaten as a delightful light dinner with a salad and some crusty bread.

1½ tablespoons extra virgin olive oil
½ onion—finely chopped
½ clove garlic—minced (crushed)
¼ cup green peas
¼ cup corn kernels
4 eggs
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ tablespoon chopped fresh flat-leaf parsley
3 oz (90g) canned tuna in olive oil—drained and flaked
¼ cup grated Parmesan cheese

HEAT 1 tablespoon of oil in a frying pan over a medium heat and cook the onion for 3 minutes, stirring occasionally. ADD the garlic, peas and corn and cook, stirring occasionally, for another 3 minutes. REMOVE from the heat and mix in the flaked tuna and allow to cool slightly. WHISK the eggs in a bowl with the salt, pepper and parsley then mix together with the tuna and vegetables to combine. HEAT the remaining oil in the frying pan over a medium heat, then pour in the egg, tuna and vegetable mixture. COOK the frittata gently over a low heat, covered, for about 8 minutes. SPRINKLE the top with cheese and cook under a preheated oven broiler (grill) for 1 minute. CUT the frittata into wedges and serve.

Variations: Prepare the frittata with 2 thin slices of diced ham in place of the tuna. Try other vegetables like zucchini (courgette) or red and green peppers (capsicum).