Tuna Frittata

• 2 (195 g) cans tuna in vegetable oil, drained, flaked
• 400 g cannellini beans, rinsed, well-drained
• 1 cup pecorino cheese, grated
• baby spinach leaves
• 1 teaspoon dried oregano
• 8 eggs, lightly beaten
• 2 1/2 tablespoons olive oil
• salt, to taste
• fresh ground pepper, to taste

1. Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.
2. Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, 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. Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
4. Serve with warm crispy rolls and salad greens.

vegetable oil, cannellini beans, pecorino cheese, baby spinach, oregano, eggs, olive oil, salt, fresh ground pepper

Taken from www.food.com/recipe/tuna-frittata-135174 (may not work)