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Tuna Tomato Frittata
I had always wanted to try making a frittata but not having a skillet with an oven resistant handle I never had. Then the other day it occurred to me that, hey – I could use one of my springform pans. So since February is our month to feature warm, filling foods I fired up the oven and tried the following. I can see this becoming a winter favorite at our house! Ingredients
- 10 eggs
- ¾ cup cream or half-n-half
- 12 oz can tuna, drained
- 1 teaspoon salt
- cooking oil spray
- 2 medium tomatoes, sliced ¼“ thick
- 4 oz blue cheese crumbles
Directions
- Beat the eggs and add cream.
- Mix together then add the tuna and salt.
- Spray a 9â or 10â springform pan with cooking oil spray.
- Pour in the egg mixture.
- Arrange the tomato slices and sprinkle cheese evenly over the top.
- Bake in a 350 degree oven for 55-60 minutes (10â pan. A little longer for the smaller pan) or until set and cooked in the center.
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