Vegetable frittata with tuna and cheese

Preparation

Preheat the oven to 180°C.

Chop the vegetables and set aside.

In an ovenproof frying pan, sauté the asparagus in a little oil for a few seconds, then add the spring onion and cook for a couple of minutes.

Add the diced courgette and cook until softened; season with salt and pepper.

In a bowl, beat the eggs together with the tomato purée, cream and oregano; add salt and pepper, mix well and set aside.

Pour the mixture into the frying pan over a medium heat, then turn off the heat.

Scatter the cheese and the cherry tomatoes, halved, over the pan.

Place the frying pan in the oven until set, approximately 10 minutes, then scatter the tuna over the frittata.

Serve directly from the frying pan.