Description
A delicious and protein-packed tuna frittata featuring broccoli and cheddar, perfect for a gluten-free meal.
Ingredients
Scale
- 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