Anytime Tuna Frittata
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Serve for brunch, for company or for a quick dinner. Serve with tomato salad and whole wheat toast for a great meal.
1 teaspoon canola or olive oil
1 teaspoon butter
1 sweet red pepper, diced
5 eggs or equivalent egg substitute
2 tablespoons milk
1 tablespoon fresh parsley, minced, or 1/2 teaspoon dried parsley
6 to 6 1/2-ounce can tuna packed in water, drained and rinsed
2 tablespoons grated Parmesan cheese
Remove seeds and core from pepper; chop fine. Heat oil in a 9-inch, oven-safe skillet, then add butter. Add pepper and cook over low to medium heat until nearly tender, 8-10 minutes.
While pepper cooks, beat together eggs and milk.
Sprinkle herbs and distribute tuna over softened peppers in skillet. Gently pour egg mixture over peppers as not to disturb. Cook without stirring over low to medium heat until the bottom is set. Sprinkle with Parmesan cheese and place pan under broiler until top is set and frittata is firm and just beginning to puff and brown, about 3 minutes.
Remove from oven and let stand 1 minute, then cut into 4 servings.
Kay Schriefer Moline