1 tbsp olive oil
1 spring onion, chopped
2 free-range eggs
2 tbsp milk
salt and freshly ground black pepper
55g/2oz tinned tuna, drained and flaked
55g/2oz spaghetti, cooked according to packet instructions and drained
1 tbsp chopped fresh chives, to garnish
Heat the olive oil in a small frying pan over a medium heat and fry the spring onions for 1-2 minutes.
Crack the eggs into a bowl, add the milk and season with salt and freshly ground black pepper. Mix well.
Pour the egg mixture over the spring onions, add the tuna and spaghetti and cook over a moderate heat for 4-5 minutes, until the egg has set.
To serve, slice the frittata into wedges, place onto a plate and garnish with chives.
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