I had always wanted to try making a frittata but not having a skillet with an oven resistant handle I never had. Then the other day it occurred to me that, hey – I could use one of my springform pans. So since February is our month to feature warm, filling foods I fired up the oven and tried the following. I can see this becoming a winter favorite at our house!
10 eggs
¾ cup cream or half-n-half
12 oz can tuna, drained
1 teaspoon salt
cooking oil spray
2 medium tomatoes, sliced ¼“ thick
4 oz blue cheese crumbles
Beat the eggs and add cream.
Mix together then add the tuna and salt.
Spray a 9” or 10” springform pan with cooking oil spray.
Pour in the egg mixture.
Arrange the tomato slices and sprinkle cheese evenly over the top.
Bake in a 350 degree oven for 55-60 minutes (10” pan. A little longer for the smaller pan) or until set and cooked in the center.
Serves: 6
Tammie sometimes makes frittatas in a muffin tin. Check out her Mini Mushroom Frittatas.
This looks so good and so comforting!
It makes a great winter supper!
What a great call in using a spring form pan!
You are so smart. And your Frittata looks delicious.
Thanks Amy! I just hate buying more stuff when the cabinets are bursting!
I did.. I used 5 eggs and added broccoli to the mix. It was stupendous.
Thanks for the feed back! Like the addition of broccoli too!
Oh wow this looks absolutely divine. I find tuna a bit rich sometimes but i’ll give it a go. Yum Yum
Lotta eggs!
I’m going to figure out how to make a smaller version of this.
True. If you have a small (6″) skillet that would hold up in the oven then I’d try halving it!