20g Butter / 20ml Olive Oil
80g Shallots or Leeks, finely chopped
100g Broccoli Florets, chopped
100g Red Bell Pepper, diced
100g Aubergine or Courgette, diced
1 Tin of Tuna in Spring Water (drained weight = approx. 110g)
5 Large Eggs
60g Cheddar Cheese, grated (or other cheese of choice
Preheat the oven to 180°C.
Add the butter / oil to a medium saucepan and fry the diced shallots / leeks, broccoli, pepper and aubergine / courgette for 3-5 minutes over a medium heat until the veg starts to soften but not brown.
Add the drained can of tuna and combine this with the veg. Cook for a further 2-3 minutes.
Transfer the mix into an oven proof dish (or two smaller dishes).
Beat the eggs in a bowl with a pinch of salt and pour this over the tuna & veg. Sprinkle the grated cheese on top.
Bake for 35-45 minutes or until the mix is firm and golden brown.
Nutrition per serving
Calories 522, Carbs (net) 11.2 grams, Protein 44.3 grams, Fat 33.8 grams