Frittata With Tuna And Tomatoes
When I was growing up, we used to have frittata for dinner often because it is fast and easy to make, and we’d snack on leftovers after coming home from school the next day. It’s good anytime, really, and makes a great make-ahead lunch to take to work, either with a small green salad or sandwiched between two slices of bread. Canned tuna adds needed flavor and olive oil makes it rich and smooth, both add a meaty savoriness to the frittata.
6 large eggs, at room temperature
1/4 cup whole milk, at room temperature
3 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon anchovy paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cans tuna packed in olive oil, drained and flaked into 1/2 inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, at room temperature
2 plum tomatoes, seeded and chopped.
Per serving: calories 297, Protein: 25g, Carbohydrates: 3g, Dietary Fiber: 1 g, Sugar: 3g; total Fat: 19g, Saturated Fat: 6g; Sodium: 695mg.
Position an oven rack in the center of the oven and preheat the oven to 400 degrees fahrenheit.
In a large bowl, whisk together the eggs, milk, parsley, anchovy paste, salt and pepper. Fold in the tuna.
In an ovenproof 10 – inch nonstick skillet, heat the oil and butter over medium-high heat. Add the egg mixture and cook, without stirring, for 5 minutes. Scatter the tomatoes on top and continue to cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes longer.
Put the skillet in the oven and bake until the center is set,6 to 8 minutes.Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
Cut the frittata into wedges and serve hot or at room temperature. The frittata will keep for 3 to 4 days in a covered container in the refrigerator.