I’m excited to share my tuna frittata recipe with you! It’s savory, cheesy, and super easy to whip up. Plus, it’s a fantastic way to sneak in some extra veggies while enjoying hearty flavors. Trust me, this dish is as satisfying as it is simple!
This dish tackles busy weeknights, provides quick protein, hides broccoli for picky eaters, uses pantry tuna, and delivers a satisfying meal with minimal cleanup.
Sometimes, it’s tough to come up with quick meal ideas that are still packed with protein. I’ve had days when I open the fridge and feel stuck, not knowing what to prepare. This frittata solves that problem by using canned tuna and eggs, making it a perfect go-to meal any time of the day.
This recipe works so well because it’s super flexible. You can throw in whatever veggies you have on hand, like broccoli and even some tomatoes if you want. Best of all, it takes just about 40 minutes from start to finish, with only 15 minutes of prep time.
If you like easy egg recipes, you’ll love this one. It’s not just for breakfast; it’s great for lunch or dinner too! If you’re in the mood for more tasty egg dishes, check out my Mushroom Frittata.
Why You Will Love This Recipe
- Flavors You’ll Crave The savory combination of tuna, cheese, and broccoli creates a satisfying harmony that hits the spot any time of day.
- Protein-Packed Goodness Loaded with eggs and tuna, this frittata is a delicious way to fuel your body with protein without any fuss.
- Quick and Convenient Using canned tuna means no long prep times. You can whip this up for a satisfying meal in under an hour.
- Easy Storage Leftovers store well in the fridge for a few days, making it a great option for meal prep or quick snacks throughout the week.
Easy Tuna Frittata With Broccoli
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: N/A
- Diet: Gluten Free
Description
A delicious and protein-packed tuna frittata featuring broccoli and cheddar, perfect for a gluten-free meal.
Ingredients
- 8 large eggs, beaten
- 1/4 cup milk of choice, unsweetened almond milk used
- 1/2 tsp garlic powder
- 1 tsp dijon mustard
- 1 cup cheddar cheese, grated or shredded, divided
- 1–2 Tbsp olive oil
- 1 cup green onion or scallions, chopped
- 2 cups broccoli florets, chopped
- 240 grams canned tuna, drained
- Salt + pepper, to taste
Instructions
- Whisk & Combine Eggs: Start by whisking your eggs in a bowl until they are nice and frothy; you will see bubbles forming. This will help incorporate air for a fluffy texture. Make sure not to overbeat them, or the frittata can turn out rubbery.
- Heat Pan & Add Oil: Next, heat a generous amount of olive oil in a non-stick skillet until it is shimmering. This means it is hot enough to prevent the frittata from sticking. Just a heads up, too little oil might lead to a messy cleanup later.
- Sauté Broccoli & Tuna: Toss in your broccoli and let it sauté until it is bright green and tender; you will catch a nice, fresh aroma. Add in the tuna, stirring until it is warmed through and the flavors meld. Watch out for those pesky bits sticking to the pan.
- Pour in Egg Mixture: Gently pour the egg mixture over the sautéed broccoli and tuna; it should sizzle a bit as it hits the hot pan. This step helps everything cook evenly and keeps the frittata cohesive. Do not linger too long before adding the eggs, or you might burn the veggies.
- Sprinkle Cheese on Top: Now, sprinkle the cheddar cheese over the egg and veggie mix, letting it melt into the surface. This adds richness, and you will love that cheesy aroma. Just be careful not to go overboard, as too much cheese can make it greasy.
- Bake Until Set: Transfer the skillet to the oven and bake until the frittata is set in the middle and slightly golden on top, which takes about 25 minutes. Keep an eye out; do not let it puff up too much, or it could end up rubbery.
- Cool & Serve: Once it is baked, let the frittata cool for a few moments before slicing; this allows it to firm up just right. If you dive in too soon, it may fall apart on your plate. Serve warm and enjoy!
Notes
- Storage Tips: Leftovers of this tuna frittata recipe will keep for about 3 days in an airtight container in the fridge. Reheat in microwave.
- Expert Tips: If the frittata puffs too much in the oven, allowing it to cool for a few minutes before slicing can help it settle properly.
- When your eggs are not setting as expected, a preheated oven is crucial; you may need to bake for slightly longer to achieve the right texture.
- If the texture is rubbery, avoiding overcooking is key; check for doneness around the 12 to 15-minute mark for best results.
- For added moisture when reheating leftovers, a drizzle of olive oil can help prevent the frittata from drying out.
- When looking to switch up flavors, incorporating fresh vegetables like zucchini or cherry tomatoes can add variety to your frittata.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the frittata puffs too much in the oven, allowing it to cool for a few minutes before slicing can help it settle properly.
- When your eggs aren’t setting as expected, a preheated oven is crucial; you may need to bake for slightly longer to achieve the right texture.
- If the texture is rubbery, avoiding overcooking is key; check for doneness around the 12 to 15-minute mark for best results.
- For added moisture when reheating leftovers, a drizzle of olive oil can help prevent the frittata from drying out.
- When looking to switch up flavors, incorporating fresh vegetables like zucchini or cherry tomatoes can add variety to your frittata.
Serving Suggestions
Serve the tuna frittata with a simple mixed greens salad for a light meal. Pair it with toasted baguette or sourdough for added crunch.
This frittata can accompany roasted potatoes for a heartier option. Consider it as a filling base for a breakfast burrito or a lunch wrap.
Add a dollop of salsa or a light herb sauce to finish the dish. A sprinkle of fresh herbs also complements the flavors nicely.
Recipe variations
- You can swap out the broccoli for 2 cups of fresh spinach to add a different green touch to your frittata.
- Add 1/2 tsp paprika or 1/4 tsp red pepper flakes for an extra kick in flavor. You can always adjust to your taste!
- Either replace the tuna with 240 grams of canned salmon or use shredded chicken for a different protein option in this recipe.
- If you want to make a larger frittata, consider using 12 large eggs and doubling the other ingredients to serve more hungry diners.
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How to Store?
To keep your tuna frittata fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Freezing: Wrap portions in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge.
Room Temperature: Avoid storing at room temperature. This keeps the frittata safe and preserves its quality for longer.
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