Dill and Lemon Tuna Fritatta
Here's a perfect brunch recipe that the family will love and all can help out with the preparation. Left overs make great sandwiches for the next day.
| Serves/Makes: | 6 |
| Preparation Time: | 15 Minutes |
| Cooking Time: | 15 Minutes |
| Time to Table: | 30 Minutes |
Dill and Lemon Tuna Fritatta Ingredients
| 2 tbsp (30 mL) | butter |
| 1 cup (250 mL) | fresh mushrooms |
| 1/2 cup (125 mL) | sliced celery |
| 1/4 cup (50 mL) | chopped green onions |
| 1/4 cup (50 mL) | red pepper, sliced |
| 2 | thinly sliced garlic cloves |
| salt and black pepper | |
| 8 | eggs |
| 1/4 cup (50 mL) | milk |
| 3 cans (85 g each) | Clover Leaf Flaked Light Tuna – Dill & Lemon |
| 2 tsp | chopped fresh basil |
Preparation
- In a large non-stick 12-inch pan, melt the butter.
- Add mushrooms, celery, green onions, red pepper, garlic and saute over high heat until vegetables are tender-to-crisp, season and remove from heat.
- Whip together eggs and milk in a bowl. Pour over vegetables in the skillet. Drop in small quantities of the tuna all over the mixture in the skillet.
- Add in chopped basil, then cover and place skillet back on heat. Cook on medium-low for 10-15 minutes or until eggs are cooked.
- Cut into wedges and serve immediately.
Tip:
- Cut the vegetables the same size for even cooking time.
- Can be easily re-heated.
- Goes well with rice.
Nutrients Per Serving
|
CLAIMS PER SERVING- Good Source of Vitamin A - Good Source of Vitamin C - Source of Calcium - Source of Iron |
