|
|
 |
|
Preparation
Heat the oil in a frying pan and brown the onions for 5 minutes. Add the peppers cut in strips, the drained flaked tuna and the olives. Beat the eggs into an omelette mixture and pour into the frying pan. Add salt and pepper to taste. Cook for 2 to 3 minutes, then allow to cool. Cut the omelette into cubes and insert a cocktail stick into each piece. Serve this multi-flavoured frittata as a very original aperitif.
|
|
|
|
|
|
|
