Penne parmesan frittata with tuna fish and roasted bread

Name: Penne parmesan frittata with tuna fish and roasted bread
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 75 g Penne noodles; 7-10 Tbsp Salt; 4 Eggs (size M); 7-10 Tbsp Pepper; 50 g Parmesan cheese; 1 can(s) (81 g) Tuna fillets in oil; 100 g Ciabatta bread; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 1 (150 g) bag of ready-made salad mix (e.g. field, frisée, radicchio salad)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

75 g Penne noodles
7-10 Tbsp Salt
4 Eggs (size M)
7-10 Tbsp Pepper
50 g Parmesan cheese
1 can(s) (81 g) Tuna fillets in oil
100 g Ciabatta bread
4 TABLESPOONS Olive oil
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
1 (150 g) bag of ready-made salad mix (e.g. field, frisée, radicchio salad)

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Whisk eggs, season with salt and pepper. Grate parmesan and stir in. Drain tuna. Cut bread into cubes.
2
Heat 2 tablespoons of oil in a coated pan (approx. 24 cm Ø, at the bottom). Fry the bread cubes for 2-3 minutes while turning. Add the tuna and fry for approx. 1 minute. Lift the noodles out of the water and add to the bread.
3
Swirl everything through, add egg mixture. Stir briefly with a spatula, then cover and allow to set for about 15 minutes. Season vinegar with salt, pepper and sugar. Fold in 2 tablespoons of oil. Arrange the salad in a bowl and sprinkle with vinaigrette.
4
Slide the frittata from the pan onto a board, cut into pieces and serve. Add the salad.