1 tablespoon butter or olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
185g can tuna, drained and flaked
1/3 cup frozen peas, thawed
2 teaspoons baby capers, drained
5 eggs, lightly beaten
1 tablespoon thinly sliced fresh chives
salt and freshly ground black pepper
Heat butter in a small frying pan (about 20cm base) over medium to low heat.
Add onion and garlic and cook until softened.
Add tuna, peas and capers. Pour over egg and sprinkle with chives. Season with salt and pepper.
Cook for 15-20 minutes or until just set.
Place under a grill and cook until frittata is golden and puffed.
Serve with a green salad.
