NUTRITION
FLOURISH AND NOURISH
Tuna red onion a nd zucchini frittata SERVES 2 1 teaspoon extra virgin olive oil 1 small zucchini (courgette), diced 1 garlic clove, finely chopped 1/2 red onion, sliced 1 large can tuna 70 g (2 1/2 oz/1/2 cup) cherry tomatoes, halved small handful of basil, torn 4 medium eggs Celtic sea salt and freshly ground black pepper, to taste Serve with leafy greens Heat the oil in a small frying pan over medium heat. Add the zucchini, garlic and onion, then cook for 5–7 minutes, or until the zucchini is tender. Add the tuna, tomato and basil, then increase the heat to medium–high and cook for about 5 minutes, or until the moisture has evaporated. Whisk the eggs in a large bowl, then season with salt and pepper. Add the zucchini mixture and stir to combine. Pour the mixture back into the pan and cook over medium heat until the eggs are set. Note: The frittata can be browned under the grill (broiler) at the end if preferred.
Supercharged Tip: Eggs are a saviour on days when you’re dragging your feet. To get a complete meal on the table, you can frittata just about any vegetables or herbs you have on hand – very thinly sliced, sautéed or roasted. It’s another good reason always to have eggs in the fridge.
44 | THRIVE #3
