Frittata With Tuna And Tomatoes Recipes

TUNA FRITTATA

Tuna Frittata image

A super quick mid-week meal that can be made with pantry ingredients. Another recipe I found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living' and have adapted for posting here.

Provided by bluemoon downunder

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (195 g) cans tuna in vegetable oil, drained, flaked
400 g cannellini beans, rinsed, well-drained
1 cup pecorino cheese, grated
baby spinach leaves
1 teaspoon dried oregano
8 eggs, lightly beaten
2 1/2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.
Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.
Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
Serve with warm crispy rolls and salad greens.

Nutrition Facts : Calories 554.4, Fat 26.8, SaturatedFat 5.9, Cholesterol 440.6, Sodium 491.4, Carbohydrate 26, Fiber 6.4, Sugar 1.1, Protein 50.7

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