Frittata Al Tonno*


  • Servings: 3
  •  
  • 1 can (6 oz.) chunk light tuna in oil
  • 2 small fresh tomatoes, diced
  • 1/2 cup minced onion
  • 1 small zucchini, diced
  • 1 clove garlic, minced
  • DIRECTIONS:
  • Drain oil from canned tuna; set oil aside. In medium-size frying pan, saute tomatoes, zucchini, onion, and garlic in two teaspoons of reserved oil until vegetables are tender (about 5 minutes); reduce heat. Pour remaining oil and tuna into the frying pan over vegetables; stir gently. Beat the egg whites and single yolk for half a minute and then add to pan. Mix eggs into vegetables; spread the contents evenly in pan. Sprinkle the oregano, basil, and thyme over tuna egg mixture. Cover and cook over low heat for about 5 minutes, shaking the pan occasionally to loosen the frittata from the pan. Serve when the frittata looks firm and evenly puffed. Cut into wedges and serve immediately.

*Courtesy of Chicken of the Sea®

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