Frittata with Tuna and Tomatoes (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 large eggs, beaten, at room temperature |
two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as flott |
1/4 cup milk, at room temperature |
3 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon anchovy paste |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon extra-virgin olive oil |
1 tablespoon unsalted butter, at room temperature |
2 roma tomatoes, seeded and chopped |
1 cup (8 ounces) mascarpone, at room temperature |
1/2 teaspoon kosher salt |
zest of 1 small lemon |
Directions:
1. Place an oven rack in the center of the oven and preheat to 400 degrees F.
2. For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
3. Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
4. For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
5. Cut the frittata into wedges and serve with a dollop of the topping.
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