Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, tuna frittata. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tuna Frittata - Egg, tuna, spring onion, butter and garlic are mixed together then cooked to make a perfect lunch for the whole family. Every time I go to stay at my Mum and Dad's house I have a good. Tuna Frittata is a baked egg dish.
Tuna Frittata is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Tuna Frittata is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have tuna frittata using 9 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Frittata:
- Get 2 eggs
- Make ready 2 Tablespoon milk or unsweetened almond milk
- Make ready 1/4 teaspoon sea salt
- Make ready 1/4 teaspoon black pepper
- Take 1/4 cup shredded Mexican blend cheese
- Prepare 1 can tuna drained and fluffed
- Prepare 2 Tablespoon pickled jalapenos chopped (optional)
- Make ready 2 Tablespoon chopped basil optional
- Get 4-6 cherry tomatoes halved
One of the staple breakfast I make for my family. Just pop it in the oven and you're good to go. Celebrate the versatility of canned food by making this super easy Tuna Nicoise Frittata using tinned tuna. For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl.
Instructions to make Tuna Frittata:
- In a large bowl, beat the egg, milk, salt and pepper then stir in the rest of the ingredients.
- Pour the mixture into a greased shallow bake ware. Air fry at 360F (180C) for about 10 minutes or until the egg is set.
Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate. Tunisians often add tuna to their frittatas. I've tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes. There are as many variations on a theme of frittata as there are on the omelette. Unlike a French omelette, however, the Italian frittata is served flat, rather than folded, rather like a Spanish.
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