Frittata with Tuna and Tomatoes
- Total:
- 30 min
- Active:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Frittata:
Topping:
Directions
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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