Tuna And Parmesan Penne Frittata - cooking recipe

Ingredients

1/2 cup dry penne pasta
4 tbsp olive oil
3 slices sourdough bread, cubed
3 oz canned tuna, drained and flaked
4 medium eggs
1/4 cup grated Parmesan cheese
2 tbsp balsamic vinegar
1/4 tsp sugar
5 oz mixed greens

Preparation

Cook the pasta in a large pan of lightly salted boiling water for 12-14 mins or according to the package instructions. Meanwhile, heat 2 tbsp of the olive oil in a non-stick pan (about 9 1/2 inches in diameter) and saute the cubes of bread until lightly browned.
Drain the pasta and add to the pan with the flaked tuna. Beat the eggs with the Parmesan and season well with salt and freshly ground black pepper. Pour into the pan. Stir briefly then cover and cook gently for about 15 mins until set.
Whisk the rest of the olive oil with the vinegar and sugar and season to taste. Place the salad leaves in a bowl and pour over the dressing then toss to mix. Slide the hot frittata onto a board and cut into wedges. Serve with the dressed salad.