Baked tuna and cauliflower frittata

Tuna and cauliflower frittata.
Tuna and cauliflower frittata. Photo: Murdoch Books

A recipe from the Good Food collection.


2 tbsp olive oil

½ cauliflower (about 600g), trimmed and cut into small florets

2 garlic cloves, crushed

3 anchovy fillets, finely chopped

8 eggs

185 ml (¾ cup) cream

2 tbsp finely chopped chervil, plus extra sprigs, to garnish

50g (½ cup) finely grated parmesan cheese

2 tbsp chopped raisins

425g tin tuna in oil, drained and flaked with a fork

balsamic vinegar, for drizzling

extra virgin olive oil, for drizzling

chervil sprigs, to garnish

green salad, to serve

crusty bread, to serve


1. Preheat the oven to 165C.

2. Heat 1½ tablespoons of the olive oil in a 24cm ovenproof non-stick frying pan. Add the cauliflower, garlic and anchovy and toss to coat the cauliflower. Cover the pan with foil, transfer to the oven and bake for 15 to 20 minutes, or until the caulilflower is tender.

3. Meanwhile, break the eggs into a large bowl and lightly beat. Add the cream, chervil and half the parmesan and whisk to combine well. Stir in the raisins and tuna and season with sea salt and freshly ground black pepper.

4. Add the baked cauliflower mixture to the egg mixture and mix together well.

5. Wipe the hot frying pan clean, then add the remaining oil, swirling the pan to coat the base. Pour in the egg mixture, sprinkle with the remaining parmesan and bake for 35 minutes, or until golden and firm to the touch.

6. Remove the frittata from the oven and allow to stand for 10 minutes, then cut into wedges and divide among serving plates. Drizzle with vinegar and olive oil and sprinkle with chervil. Serve with a green salad and crusty bread.