Steph Houghton’s Tuna, Sweetcorn and Kale Frittata

Steph Houghton’s Tuna, Sweetcorn and Kale Frittata
  • Serves: 3
  • Prep: 5 mins
  • Cook: 10 mins


  • 2 tbsp olive oil
  • 4 spring onion, chopped
  • 50g chopped kale
  • 100g frozen sweetcorn
  • ½ tsp crushed chilli flakes
  • 197g can tuna steak in spring water, drained
  • 4 large British Lion eggs
  • A pinch of salt and freshly ground black pepper


  1. Heat the oil in a medium frying pan add the onion and fry for 1 minute. 
  2. Add the kale and corn and stir fry for 3 minutes until the leaves have wilted. Season with salt and pepper.
  3. Gently flake the tuna and add to the pan
  4. Beat the eggs with the chilli and salt and pepper, then pour into the pan and stir well.
  5. Cook for 2 minutes, stirring occasionally until most of the egg has set. Shake the pan to level, then continue to cook for 3 minutes.
  6. Put the pan under a hot grill and cook for a final 2-3 minutes until the top is golden and the egg has set. 
  7. Transfer to a board and cut into wedges. Serve warm or cold with salad.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
412 9.5g 41.1g 23.8g 4.9g 1.3g

Click on the stars to rate this recipe:

3.3 / 5 rating (30 votes)

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