Tuna Frittata
Perfect for brunch, lunch, or a light dinner, this tuna frittata is a delightful fusion of simplicity and flavor. Packed with protein-rich eggs, flaky canned tuna, and vibrant vegetables like red bell pepper, cherry tomatoes, and onions, this recipe delivers a wholesome and satisfying meal in just 35 minutes. Flavored with garlic, fresh parsley, and a sprinkle of Parmesan cheese, every bite is bursting with Mediterranean-inspired goodness. Baked to golden perfection, this oven-to-table dish is as visually appealing as it is delicious, making it ideal for casual gatherings or meal prepping. Whether served warm or at room temperature, this easy tuna frittata is sure to become a go-to favorite for busy households. Tags: tuna frittata recipe, easy frittata recipe, Mediterranean frittata ideas.
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Recipe Information
Ingredients
- 6 eggs
- 1 can (approx. 5 oz) canned tuna (in olive oil, drained)
- 1 red bell pepper
- 1 small onion
- 2 cloves minced garlic
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Crack the eggs into a large mixing bowl, season with salt and black pepper, and whisk until well combined. Set aside.
Dice the red bell pepper and small onion into small pieces. Slice the cherry tomatoes in half.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook, stirring frequently, for another 3–4 minutes until the vegetables are slightly tender.
Stir in the halved cherry tomatoes and drained canned tuna. Cook for 1–2 minutes, breaking the tuna into smaller pieces with a wooden spoon.
Reduce the heat to low and pour the whisked eggs evenly over the tuna and vegetable mixture in the skillet. Gently stir to evenly distribute the ingredients.
Sprinkle the chopped parsley and grated Parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is set and slightly golden on top.
Remove the skillet from the oven and let it cool for 3–5 minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.5 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
