Frittata with Tuna and Tomatoes

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Frittata:
  • 6 large eggs, beaten, at room temperature
  • Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
  • 1/4 cup milk, at room temperature
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter, at room temperature
  • 2 Roma tomatoes, seeded and chopped
  • Topping:
  • 1 cup (8 ounces) mascarpone, at room temperature
  • 1/2 teaspoon kosher salt
  • Zest of 1 small lemon
Directions

Place an oven rack in the center of the oven and preheat to 400 degrees F.

For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.

Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.

For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.

Cut the frittata into wedges and serve with a dollop of the topping.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Chicken and Orzo Frittata

    Recipe courtesy of Giada De Laurentiis