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Frittata with Tuna and Tomatoes

eggs, tomatoes, lemon, milk, anchovy, butter, parsley



Ingredients


6 large eggs, beaten, at room temperature
Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
1/4 cup milk, at room temperature
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon anchovy paste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, at room temperature
2 Roma tomatoes, seeded and chopped
1 cup (8 ounces) mascarpone, at room temperature
1/2 teaspoon kosher salt
Zest of 1 small lemon





Directions


Place an oven rack in the center of the oven and preheat to 400 degrees F.
For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
Cut the frittata into wedges and serve with a dollop of the topping.

Read the full directions on Food Network




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