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    Frittata Al Tonno


    Source of Recipe


    Taste of Home - Cooking School

    Recipe Introduction


    Perfect for a lighter meal but still has hunger-buster power.

    List of Ingredients




    1 can (6 oz) tuna with canola oil, undrained
    2 medium tomatoes, diced
    1 medium zucchini, diced
    1/2 cup chopped onion
    1 garlic clove, minced
    4 egg whites
    1 egg yolk
    1/8 tsp each dried oregano, basil and thyme

    Recipe



    Drain oil from tuna, reserving oil. In a large nonstick skillet over medium-high heat, saute tomatoes, zucchini, onion and garlic in 2 teaspoons of reserved oil for 5 minutes. Reduce heat to medium-low. Pour remaining oil and tuna into skillet; stir gently. Beat the egg whites and yolk; add to skillet. Tilt skillet to distribute egg evenly. Sprinkle with oregano, basil and thyme. Cover and cook over low heat for 5 minutes or until eggs are set, shaking skillet occasionally to loosen frittata. Cut into wedges and serve promptly.

    Yield: 4 servings.

    Note: 1/2 cup cheddar or swiss can be added.

 

 

 

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