What’s so ironic about writing about food and testing recipes all day is that I find myself looking for quicker meals to make than I ever have before. I work two steps away from my kitchen, yet most days I have very little time to make extravagent meals.

Well, I figure many others are just as busy and most people have a can of tuna around the kitchen somewhere, right?

I prefer the Italian kind or any good quality that’s packed in olive oil instead of water.

That said, I prepped this in literally 10 minutes and it cooked for approximately 20 minutes.  Et voila!- a complete, hearty meal in just 30 minutes…literally.

Add some rustic bread and a simple green salad with fresh tomatoes to this frittata. You’ll be surprised at how easy and filling this can be for dinner- and you can pack any leftovers between two pieces of bread for your brown bag lunch the next day.

Buen Provecho!

Frittata al Tonno

Ingredients

Directions

1. Preheat oven to 350°.
2. Add olive oil to a large sauté pan and heat on medium.
3. Add broccoli and carrots and sauté for approximately 3 minutes, turning as needed.
4. Add onion and garlic and continue to sauté for an additional 2-3 minutes, or until veggies have softened.
5. Meanwhile, add eggs to a medium-size bowl and beat well. Add milk, dried herbs, salt and pepper.
6. Once veggies have softened, add tuna to sauté pan. Separate tuna so that it is spread around the entire pan.
7. Add egg and milk mixture. Reduce heat to medium-low and cook just until eggs have set on the bottom or you see the edge of the pan begin to brown.
8. Place entire pan in the top rack of the heated oven. Bake for approximately 20 minutes. If adding cheese, place frittata in the broiler for the last 3 minutes of cooking to brown the top.