Tuna Frittata - cooking recipe

Ingredients

2 (195 g) cans tuna in vegetable oil, drained, flaked
400 g cannellini beans, rinsed, well-drained
1 cup pecorino cheese, grated
baby spinach leaves
1 teaspoon dried oregano
8 eggs, lightly beaten
2 1/2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Preparation

Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.
Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.
Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
Serve with warm crispy rolls and salad greens.