Tuna brown rice kale frittata - Safcol

Ingredients

• 1 medium red onion, peeled and diced
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 6 medium kale leaves, stem removed finely chopped
• ½ cup chopped flat leaf parsley
• 2 cups freshly cooked brown rice, warm
• 1 x 185g can Safcol Tuna in Springwater , drained
• 6 large free range eggs
• 1 cup cheddar or tasty cheese
• 4 cherry or mini roma tomatoes sliced
• sea salt and freshly ground black pepper
• Preheat oven to 190°C
• In a 24cm oven proof frying pan on a medium heat, add the onion and one tablespoon of olive oil. Cook for 3-4 minutes stirring occasionally, until the onion is soft and lightly golden.
• Stir in the garlic, cook for another 30 seconds or until the garlic smells fragrant.
• Place the eggs in a large bowl and lightly beat them. Stir in the warm rice and tuna mixture. Check the seasoning again. Wash the frying pan, return to a medium heat.