Frittata with tuna and tomatoes
“When I was growing up, we used to havefrittata for dinner often because it is fast and easy to make, and we’d snack on leftovers after coming home from school the next day. It’s good anytime, really, and is also a great make-ahead lunch to take to work, either with a small green salad or sandwiched between two slices of bread.”
6 large eggs, at room temperature
¼ cup whole milk, at room temperature
3 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon anchovy paste
½ teaspoon freshly ground black pepper
2 (5-ounce) cans tuna packed in olive oil, drained and flaked into ½-inch pieces
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, at room temperature
2 plum tomatoes, seeded and chopped
1. Position a rack in the center of the oven and preheat the oven to 400ºF.
2. In a large bowl, whisk together the eggs, milk, parsley, anchovy paste, salt and pepper. Fold in the tuna.
3. In an ovenproof, 10-inch nonstick skillet, heat the oil and butter over medium-high heat.
Add the egg mixture and cook, without stirring, for 5 minutes.
Scatter the tomatoes on top and continue to cook until a crust forms on the underside and the
sides of the mixture have set, about 3 minutes longer.
4. Put the skillet in the oven and bake until the center is set, 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
5. Cut the frittata into wedges and serve hot or at room temperature.
The frittata will keep for 3 to 4 days in a covered container in the refrigerator.
Nutrition score per serving: 297 calories, 19g fat (6g saturated), 25g protein, 3g carbohydrates, 1g fiber, 695mg sodium
All Fitness _____Frittata with tuna and tomatoes