bluemoon downunder's Note:
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.
My Private Note
Units: US | Metric
- 1Combine 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.
- 2Heat 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.
- 3Invert 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.
- 4Serve with warm crispy rolls and salad greens.
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Nutritional Facts for Tuna Frittata
Serving Size: 1 (355 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 554.4
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 5.8 g
- Cholesterol 440.5 mg
- Sodium 491.3 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 6.4 g
- Sugars 1.1 g
- Protein 50.7 g
The following items or measurements are not included: