Recipes/

Tuna and broccoli frittata

Early childhood services OSHC
This tasty frittata can be served as a snack or with a salad for lunch.
tuna and broccoli frittata in a cast iron pan
V Vegetarian NF Nut free
Ingredients
Serves
people
Method
  1. Preheat oven to 160°C.
  2. Heat oil in a pan and add onion. Stir and cook until soft but not brown.
  3. Add tuna, broccoli florets and potato. Gently stir to heat through.
  4. Whisk eggs in a separate bowl.
  5. Place vegetable and tuna mix into an ovenproof dish. Add corn.
  6. Sprinkle grated cheese over vegetable and tuna mix.
  7. Pour egg mixture into the dish, ensuring good coverage over vegetables, tuna and cheese.
  8. Bake in oven for 30 minutes or until cooked through.
  9. Serve with sliced lettuce and tomato and half a pita bread per child.

Allergy modifications

  • For an egg free option replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water.
  • For a gluten/wheat free option, serve with gluten free bread/wraps.
  • For a soy free option use soy free bread.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Each serve provides

Benefit Children’s serves
Meat/alternatives (tuna and egg) 1 children’s serve
Vegetables 1 children’s serve
Grains (pita bread) 1 children’s serve
Milk/alternatives (cheese) ½ children’s serve
A good source of vitamin C -
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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