Tuna & Ricotta Frittata

Name: Tuna & Ricotta Frittata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 slices
Ingredients: 8 large eggs; ¼ cup heavy cream; 1 teaspoon ground black pepper; ¼ teaspoon salt; 1 tablespoon olive oil; 1 small onion; 2 tablespoons capers; 2 cans tuna in olive oil; 2 cups arugula; 7 ounces full-fat ricotta cheese; 2 tablespoons fresh parsley or cilantro

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
8 slices
Calories
201 kcal
Course
Breakfast
Cuisine
Italian

Tuna & Ricotta Frittata

Ava Acevedo

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Creamy and custardy, this keto & low-carb tuna and ricotta frittata makes for a delicious, filling high protein meal that's great for breakfast, lunch or even dinner!

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Ingredients

Servings

8 large eggs
¼ cup heavy cream
1 teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon olive oil
1 small onion chopped
2 tablespoons capers
2 cans tuna in olive oil drained (about 225 grams / 8 oz)
2 cups arugula or spinach
7 ounces full-fat ricotta cheese
2 tablespoons fresh parsley or cilantro chopped, for garnish (optional)

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Instructions

Arrange a rack in the middle of the oven and preheat it to 200 °C (400 °F).
Whisk the 8 large eggs together with the 1/4 cup heavy cream, 1/4 teaspoon salt and 1 teaspoon ground black pepper. Set aside.
Drizzle 1 tablespoon olive oil into a 10 to 12" oven safe frying pan or skillet. Place on medium-high heat, and add the 1 small onionand 2 tablespoons capers.
Sauté onions until they are translucent, while smashing the capers with the tip of a spoon to release more flavor.
Mix in 2 cans tuna in olive oil and cook until any excess liquid is mostly dry, then add 2 cups arugula or spinach and stir until leaves are wilted.
Remove from heat for a moment, to arrange the frittata base ingredients so that the whole bottom of the pan is uniformly covered. Then, spread the 7 ounces full-fat ricotta cheese evenly on top. Place back on the stove.
Give beaten eggs a quick whisk and pour them over the tuna and ricotta. Tilt the pan around gently to make sure eggs set evenly over frittata base.
When eggs start setting on the edges of the pan (2-3 minutes), take the pan from the stove and into the preheated oven mid rack for about 7 to 9 minutes.
Remove from the oven as soon as the middle is set, but still a bit jiggly. To check doneness, run a knife through the middle of the frittata, if the eggs run into the cut bake for another minute or two.
Remove from oven and cool in the pan for about 5 minutes to finish cooking before serving. Top with chopped 2 tablespoons fresh parsley or cilantro

Notes

Remember the pan handle will be hot out of the oven, protect yourself!
An overdone frittata will get spongy and even rubbery, so instructions are to bake until just set - for best texture, not appearance. If you prefer the frittata with a golden, crisp top, run it under the broiler for a minute or two when it's nearly done.