25 g/1 oz butter• 1 spring onion, thinly sliced 100 g/3 1⁄2 oz canned tuna in oil, drained and flaked
6 eggs 1 tablespoon chopped fresh flat-leaf parsley salt


1.Melt the butter in a frying pan over a very low heat, add the spring onion and cook, stirring frequently, for 5 minutes until translucent.
2.Stir in the tuna. Lightly beat the eggs, stir in the parsley and a pinch of salt and pour the mixture over the tuna. Cook until the frittata is browned on both sides. Serve warm.

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