Brush a slab pan with oil and line with baking paper (26 x 16cm sized pan)
Cook onion until translucent. Add zucchini and cook for 5 minutes or until soft. Transfer to a bowl and let cool
Add Tuna and Risoni. Then add eggs, cheddar and rest of the oil to the mixture
Sift the flour into the mixture and season with salt & pepper (optional)
Mix until all combined, then pour into the baking pan
Sprinkle with parmesan or any other cheese of choice and bake for 30 minutes
Let stand and cool. Then slice into finger sized pieces or cubes to serve
The best thing about blogging on social media is all of the awesome poeple you meet online and how open everyone is to sharing with someone they have never met before and will probably never meet in person. I was luckly enough to have a lovely mum and foodie - Erma Bombek from 'Guar' on instagram, share this delicious recipe with me. I had never made a frittata before this, I guess it's because I am not a huge fan of very egg heavy dishes. But i love this recipe and found Jacob really enjoyed it too. Very simple recipe to follow and simple everyday ingredients you probably already have in your pantry!
I sliced these into pieces and froze to use at other times. I also cut some into small cubes as these are great for your little ones when they would rather play than sit down to eat! I had it in a bowl and Jacob walked over every few minutes to grab one and pop into his mouth before running off to continue his great adventure around the house.