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Tuna Frittata With Bell Pepper and Capers

Serves 42 tablespoons olive oil¼ cup yellow onion, peeled, finely diced1 medium red, yellow or orange bell pepper, destemmed, seeded, finely diced8 eggs2 4-ounce cans tuna, drained1 tablespoon capers1 tablespoon fresh parsley, finely chopped½ teaspoon salt¼ teaspoon black pepper, freshly ground {pinterest_rich_pins_images} Tuna Frittata With Bell Pepper and Capers {/pinterest_rich_pins_images}

Tuna Frittata With Bell Pepper and Capers

  • 1/10
    Tuna Frittata With Bell Pepper and Capers
  • 2/10
    Ingredients: eggs, tuna, onion, bell pepper, parsley and capers
  • 3/10
    Heat the olive oil over medium-high heat in a 10-inch cast-iron skillet. Sauté the onion and bell pepper until soft and translucent, stirring often, about 5 to 7 minutes.
  • 4/10
    In a bowl, beat the eggs...
  • 5/10
    ...and mix in the tuna. Stir in the capers, parsley, salt and black pepper.
  • 6/10
    Pour the egg mixture into the skillet and cook undisturbed on low heat, until set around the edges, about 6 to 8 minutes...
  • 7/10
    ...this step allows the frittata to develop a crust, preventing it from sticking to the skillet.
  • 8/10
    Transfer the skillet to the oven, and bake until golden brown and firm to touch, about 25 minutes. Remove from the oven and let cool for 5 minutes. Run a spatula around the edges to release the frittata.
  • 9/10
    Place a plate on top of the skillet, and flip it over.
  • 10/10
    Flip it over again so the top is facing up.

Text, photos and food cooked by Michal Martinek

Sep 22, 2015

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Tuna Frittata With Bell Pepper and Capers

A frittata is an XXL omelette—bigger, denser, cooked longer, with more eggs and additional ingredients, and cut into slices like a tart instead of folded. It is a great snack to take with you on a plane or picnic, as it travels great and tastes good at room temperature.

It is a versatile dish, too. You can use, for example, leftover roasted potatoes cut into small pieces, vegetables such as zucchini, fennel or asparagus, and of course any kind of cheese you like.

My version here is with canned tuna—very convenient and easy—and bell peppers. To give it a little kick and balance the flavors, I threw in some capers. 

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  1. Serves 4
  2. 2 tablespoons olive oil
  3. ¼ cup yellow onion, peeled, finely diced
  4. 1 medium red, yellow or orange bell pepper, destemmed, seeded, finely diced
  5. 8 eggs
  6. 2 4-ounce cans tuna, drained
  7. 1 tablespoon capers
  8. 1 tablespoon fresh parsley, finely chopped
  9. ½ teaspoon salt
  10. ¼ teaspoon black pepper, freshly ground

1

Preheat the oven to 375 degrees.

2

Heat the olive oil over medium-high heat in a 10-inch cast-iron skillet. Sauté the onion and bell pepper until soft and translucent, stirring often, about 5–7 minutes.

3

In a bowl, beat the eggs and mix in the tuna. Stir in the capers, parsley, salt and black pepper.

4

Pour the egg mixture into the skillet and cook undisturbed on low heat, until set around the edges, about 6–8 minutes; this step allows the frittata to develop a crust, preventing it from sticking to the skillet.

5

Transfer the skillet to the oven, and bake until golden brown and firm to touch, about 25 minutes. Remove from the oven and let cool for 5 minutes. Run a spatula around the edges to release the frittata. Place a plate on top of the skillet, and flip it over. Flip it over again so the top is facing up. Cut into slices and serve.

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