Super sweetcorn and tuna frittata

Preparation

Eggs are culinary superheroes – they’re a great low-cost protein source, and become a main meal when combined with pasta, tuna and sweetcorn to make a filling frittata. Leftovers are great for a packed lunch next day.

1. Cook the penne in boiling salted water for 9 minutes until tender, then drain.

2. Meanwhile, beat the eggs in a large jug or bowl, adding some seasoning. Drain the sweetcorn and the tuna well. Reserve a couple of spoonfuls of sweetcorn to add colour to the salad, then stir the rest of the sweetcorn and all the tuna into the beaten eggs, followed by the penne for bulk.

3. Heat the oil in a non-stick frying pan over a medium heat, about 20-22cm across the base. Swirl the oil around the pan then tip in the egg mixture, shaking to level it out. Use a spatula to gently pull the mixture in at the edges of the pan, letting the uncooked egg run into the gaps. Cook gently for 8-10 minutes, until the frittata is mostly set and is golden brown underneath.

4. Meanwhile, preheat the grill. Cut the iceberg lettuce into wedges and arrange on a platter or individual plates. Halve the cherry tomatoes and scatter over the lettuce, along with the reserved sweetcorn. Drizzle with salad dressing, if using.

5. Put the frittata under the grill (protecting the pan handle from the heat) and cook for 4-5 minutes or until set and golden. Remove and leave to settle for 5-10 minutes, then cut into wedges and serve with the salad for freshness.