Frittata with Tuna and Tomatoes Recipe

Name: Frittata with Tuna and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup (8 ounces) mascarpone, at room temperature; 1/2 teaspoon kosher salt; Zest of 1 small lemon

Servings: persons

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
1 cup (8 ounces) mascarpone, at room temperature
1/2 teaspoon kosher salt
Zest of 1 small lemon

1
Place an oven rack in the center of the oven and preheat to 400 degrees F.
2
For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl.
3
Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet.
4
Add the egg mixture and cook, without stirring, for 5 minutes.
5
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.
6
Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes.
7
Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
8
For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
9
Cut the frittata into wedges and serve with a dollop of the topping.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Frittata with Tuna and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frittata with Tuna and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions