Method

Step 1

Pre-heat oven to 200⁰C. If you’re using your own muffin tins, lightly grease them with some olive oil or butter. If you’re using the muffin cases provided, these do not need to be greased. Just lay them out on an oven tray.

Step 2

Prepare all the ingredients as indicated above.

Step 3

Beat the eggs in a large bowl and add in the tuna, courgettes, feta cheese, fresh coriander and a little salt, black pepper. Mix well. Spoon the mixture into your muffin tins or the paper muffin cases provided.

Step 4

Bake in the oven until the egg is cooked – about 20 to 25 minutes (depending on your oven).

Step 5

Put a pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 6

To make the vinaigrette for the salad put the red wine vinegar, olive oil, xylitol, salt and pepper in a cup and mix well. Toss the salad leaves, tomato and red onion in a salad bowl with the vinaigrette. Scatter toasted pine nuts on top.

Step 7

To serve, remove the tuna frittatas from the muffin tin/case. Divide the frittatas between the plates and top each one with a dollop of sour cream and a sprinkling of dried dill. Serve a portion of salad on the side.