a small amount of coconut oil or butter to grease tin
4 eggs
1 egg white
120g tinned tuna in spring water, drained well and flaked with a fork

50g button mushrooms, sliced

6 cherry or plum tomatoes, halved
1 tbsp fresh chives, finely chopped
a pinch of sea salt and ground black pepper

30g Cheddar cheese, grated

Preheat oven to 180 ̊C/350 ̊F.

Grease the base and sides of a 15x15cm baking tin with coconut oil or butter.

Crack the eggs and egg white into a large jug and beat with a fork.

Add the tuna and stir well.

Add the tomatoes, mushrooms, chives, salt, pepper and cheese.

Stir well.

Pour the mixture into the baking tin.

Use a fork to distribute the tomatoes evenly around the tin.

Bake for 20-25 minutes or until golden and firm to the touch.
Cut into 4 squares and remove from the tin with a fish slice.

Enjoy warm or cold.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.