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Tuna & Ricotta Frittata

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. Arrange a rack in the middle of the oven and preheat it to 200 °C (400 °F).
  2. 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.
  3. 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.
  4. Sauté onions until they are translucent, while smashing the capers with the tip of a spoon to release more flavor.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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

% 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.