Tuna & Ricotta Frittata
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Tuna & Ricotta Frittata
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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
- 8 egg large
- ¼ cup heavy cream
- 1 teaspoon black pepper ground
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 onion chopped, small
- 2 tablespoons capers
- 2 cans tuna drained (about 225 grams / 8 oz, in olive oil
- 2 cups arugula or spinach
- 7 ounces ricotta cheese full-fat
- 2 tablespoons parsley chopped, for garnish (optional, fresh or cilantro
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.
Nutrition Information
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Serving
1slice
Calories
201kcal
(10%)
Protein
18.1g
(36%)
Fat
13.3g
(20%)
Net Carbohydrates
1.5g
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 201kcal | 10% |
| Protein | 18.1g | 36% |
| Fat | 13.3g | 20% |
| Net Carbohydrates | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet.
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