Frittata with Tuna and Tomatoes

Total Time:
30 min
10 min
20 min

4 servings

  • 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
Watch how to make this recipe.
  • 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.

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