What’s so ironic about writing about food and testing recipes all day is that I find myself looking for quicker meals to make than I ever have before. I work two steps away from my kitchen, yet most days I have very little time to make extravagent meals.
Well, I figure many others are just as busy and most people have a can of tuna around the kitchen somewhere, right?
I prefer the Italian kind or any good quality that’s packed in olive oil instead of water.
That said, I prepped this in literally 10 minutes and it cooked for approximately 20 minutes. Et voila!– a complete, hearty meal in just 30 minutes…literally.
Add some rustic bread and a simple green salad with fresh tomatoes to this frittata. You’ll be surprised at how easy and filling this can be for dinner- and you can pack any leftovers between two pieces of bread for your brown bag lunch the next day.
Frittata al Tonno
- 2 Tb. olive oil
- 1.5 cups finely julienned or shaved carrots & broccoli
- 1 small yellow onion
- 3 cloves garlic
- 1 tsp. dried basil
- 1 tsp. dried parsley
- salt and pepper, to taste
- 1 can tuna, semi-drained
- 6 eggs
- 1/8 cup milk
- grated cheese, optional
- Preheat oven to 350°.
- Add olive oil to a large sauté pan and heat on medium.
- Add broccoli and carrots and sauté for approximately 3 minutes, turning as needed.
- Add onion and garlic and continue to sauté for an additional 2-3 minutes, or until veggies have softened.
- Meanwhile, add eggs to a medium-size bowl and beat well. Add milk, dried herbs, salt and pepper.
- Once veggies have softened, add tuna to sauté pan. Separate tuna so that it is spread around the entire pan.
- Add egg and milk mixture. Reduce heat to medium-low and cook just until eggs have set on the bottom or you see the edge of the pan begin to brown.
- Place entire pan in the top rack of the heated oven. Bake for approximately 20 minutes. If adding cheese, place frittata in the broiler for the last 3 minutes of cooking to brown the top.