I always love the smell and look of a fluffy frittata. In this tuna frittata recipe, I use 6 large muffin pan and the recipe was just nice for it. Because of the larger size of the muffin pan, I had to bake it twice as long (approx. 40 minutes) so that the frittata is fully cooked through.
Recipe with tuna, sweet potato and corn ingredients: sweet potato, olive oil, eggs, milk, can fish in springwater, corn kernels, fresh chives, feta, parmesan.
How to Make a Frittata
Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water until tender. Drain.
Spray eight capacity muffin pans with olive oil. Line the bases with non-stick baking paper.
Combine the egg, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.
Add the sweet potato to your tuna frittata. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 18 minutes or until golden and set. Serve tuna frittata with aioli and lettuce.