Ingredients for Tuna Frittata
- Tuna In Vegetable Oil
- Cannellini Beans
- Pecorino Cheese
- 1 cup (30g) baby spinach leaves
- Dried Oregano
- 3 large eggs
- Olive Oil
- Salt and freshly ground black pepper to taste
- Fresh Ground Pepper
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How to Make Tuna Frittata
- Preheat your oven to 350°F (175°C). This will help create a perfectly set frittata.
- In a large bowl, gently combine the drained tuna, cannellini beans, pecorino romano cheese, baby spinach, and oregano.
- Crack the eggs into the bowl and season generously with salt and freshly ground black pepper. Whisk everything together with a fork until just combined.
- Heat the olive oil in a large, oven-safe, heavy-based, non-stick skillet (approximately 8-10 inches) over medium heat.
- Pour the egg mixture into the heated skillet. Cook for 2-3 minutes, or until the edges begin to set.
- Gently lift the edges with a spatula, tilting the pan to allow the uncooked egg to flow underneath.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is set and lightly golden brown.
- Remove from the oven and let the frittata rest in the pan for 5 minutes before slicing and serving.
- Serve immediately with warm crusty rolls and a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
4g
Fat
29g
Carbs
8g
