Tuna, Spinach and Potato Frittata

Ingredients

• 250g Perfect Italiano™ Original Ricotta
• 6 eggs
• ¼ cup Italian parsley leaves, roughly chopped
• 1 red onion, finely sliced
• 400g tuna in oil, drained
• 2 medium potatoes, peeled and grated
• 100g baby spinach leaves, washed
• black pepper to taste
• 200g Perfect Italiano™ Mozzarella, sliced
• lemon wedges to garnish

Method

1. Beat together the ricotta and eggs until smooth.
2. Combine the parsley leaves, onion, tuna, grated potato, spinach leaves and black pepper in a large bowl and mix well.
3. Grease and line a deep 30 x 20 cm baking dish and arrange the tuna mixture in the base of the dish.
4. Pour over the ricotta mixture then place the sliced mozzarella over the surface of the dish.
5. Bake the frittata in the pre-heated oven 180c for 25-30 minutes until the frittata is golden brown and cooked through.