Ingredients

2 cans tuna in vegetable oil.
400g cannellini beans, rinsed, well-drained
175g cheese, grated
1 handful spinach leaves
1 tsp dried oregano
8 eggs, lightly beaten
2½ tbsp. coconut oil
Salt and pepper to season

Preparation method

1. Place tuna, beans, cheese, spinach leaves and oregano in a large bowl, add the eggs and mix well, season to taste.
2. Add the egg mixture in a large frying pan with heated oil and cook for 2-3 minutes. Using a spatula, lift the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes, or until it is set around the edges, but still soft in the middle.
3. Turn the frittata over and cook for 3 more minutes. Remove from the heat and allow to stand for 5 minutes in the pan.
4. Serve with a crunchy salad.

Cannellini beans are high in anti-oxidants, – and are low on the GI index, which means they don’t spike your insulin. Cannellini beans protect against cancers and they also contain ingredients that play a vital role in the detoxification of the body: