step by step guide to prepare quick Tuna, asparagus and spring onion frittata

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna, asparagus and spring onion frittata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna, asparagus and spring onion frittata is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna, asparagus and spring onion frittata is something that I’ve loved my entire life.

Table of Contents


  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 6 eggs, lightly whisked
  • 1/3 cup (80ml) thickened cream
  • 20g butter
  • 4 spring onions, trimmed, thinly sliced, plus extra to serve
  • 1 tablespoon capers, drained, coarsely chopped
  • 185g can tuna in oil, drained, coarsely flaked
  • 1/4 cup coarsely chopped dill, plus extra dill sprigs, to serve
  • 2 tablespoons finely shredded mint, plus extra mint leaves, to serve
  • Mixed salad leaves, to serve


  • Step 1
    Place the asparagus in a medium heatproof bowl. Cover with boiling water and set aside for 1 minute. Refresh under cold running water. Drain well.
  • Step 2
    Whisk the eggs and cream together in a jug. Season with salt and pepper.
  • Step 3
    Preheat grill on high. Melt the butter in a small (20cm top measurement) non-stick frying pan over medium-high heat. Add the spring onions and capers and cook, stirring occasionally, for 1-2 minutes or until onion softens slightly. Add the asparagus, tuna, dill and mint and briefly stir until just combined. Pour over the egg mixture. Reduce the heat to medium-low. Cook for 2-3 minutes or until the base is golden and set. Remove from heat and place under preheated grill. Cook for a further 1-2 minutes or until golden and frittata is set. Remove from heat.
  • Step 4
    Turn onto a clean work surface. Cut into wedges and place on serving plates. Top with extra spring onion, dill and mint. Serve immediately with mixed salad leaves, if desired.

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