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Dill and Lemon Tuna Frittata

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 
Prep time
15 min
Cook Time
15 min
Time to Table
30 min

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

  1. In a large non-stick 12-inch pan, melt the butter.
  2. Add mushrooms, celery, green onions, red pepper, garlic and saute over high heat until vegetables are tender-to-crisp, season and remove from heat.
  3. 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.
  4. 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.
  5. Cut into wedges and serve immediately.

Tip:

  1. Cut the vegetables the same size for even cooking time.
  2. Can be easily re-heated.
  3. Goes well with rice.

Nutrition

Amount per serving% Daily Value
Calories
210
Fat
14 g
22%
Saturated Fat
5 g
Trans Fat
0.1 g
Saturated + Trans
26%
Cholesterol
320 mg
Sodium
290 mg
12%
Carbohydrate
5 g
2%
Fibre
0 g
Sugar
1 g
Protein
18 g
Vitamin A
20%
Vitamin C
20%
Calcium
8%
Iron
10%

Claims Per Serving

- Source of Protein
- Good Source of Vitamin A
- Good Source of Vitamin C
- Source of Calcium
- Source of Iron

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