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
21⁄2 tbsp. coconut oil
salt and pepper to season
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 slightly lift around 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 minutes. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
4 Serve with a crunchy salad.