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Seafood Recipes

Zucchini and Tuna Frittata

Tags: breakfast, stove, more than 30 minutes, main course, tuna

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3 servings


1 can of tuna (5 oz) drained or 1 pouch of tuna (2.5 oz)
2 teaspoons olive oil
2 small fresh tomatoes, diced
1/2 cup fresh, minced onion
1 small zucchini, diced
1 clove garlic, minced
4 medium egg whites
1 medium egg yolk
1 small pinch dry oregano leaves
1 pinch dried basil (fresh is preferred, if available)
1 pinch thyme


In medium-size frying pan, sauté tomatoes, zucchini, onion and garlic in two teaspoons of olive oil until vegetables are tender (about 5 minutes); reduce heat. Pour remaining oil and tuna into frying pan over vegetables, stirring gently. Beat the eggs into vegetables and spread the contents evenly in pan. Sprinkle the oregano, basil and thyme over tuna egg mixture. Cover and cook over low heat for about 5 minutes, shaking the pan occasionally to loosen the frittata from the pan. Serve when the frittata looks firm and evenly puffed. Cut into wedges and serve immediately

Create the perfect tuna-tizer for your holiday parties. Prepare mixture as directed, then bake individual portions in non-stick cupcake tins at 350 degrees for 15 minutes. Serve warm or at room temperature.

Nutritional Information per Serving

Calories: 128

Total Fat: 1.2

Protein: 13g

Courtesy of: Chicken of the Sea.