This tuna nicoise-style frittata combines tuna, potatoes, tomatoes, and egg for a dish that is perfect for brunch or a light dinner that won’t derail your New Year’s resolutions.
True life: My boyfriend is in love with Giada deLaurentiis. So much so that he got her newest cookbook for Christmas.
Confession: It only took me about 13.6 seconds to hijack said cookbook. And not much longer for me to make my first dish out of it.
I made this nicoise-style frittata for the first post of a new project that I am joining in this year. Throughout this year, myself and 11 other bloggers (12 of us in all) will be exploring 12 different recipe themes over 12 months, with each recipe containing 12 ingredients or less, all posted on the 12th of each month.
That’s a lot of twelves.
To get the year started off on the right foot, this month’s theme was “Quick and Easy Healthy Meals”. And let me tell you, this meal is certainly quick and easy. There are few things more simple to make than eggs, and while the ingredients and name of this dish make it sound fancy, it is really quite a breeze to pull together. Serve it as a brunch item or as a light dinner alongside a salad and some whole grain bread. This one just might become your new favorite go-to meal.
Be sure to check out all of the other healthy recipes from my fellow bloggers!
Chicken Posole Casserole By Betsy at Betsy Life
Coconut Chicken Tenders by Brandie at Home Cooking Memories
Rustic Meat Pie by Jennifer at The Rebel Chick
Healthy Crockpot Sesame Chicken by Claire at A Little Claireification
Easy Sweet Potato Sliders by Jess at A Million Moments
Easy Black Bean Chili by Kimberly at A Night Owl Blog
Quick, Easy, and Healthy White Chicken Enchilada Soup by Melissa at Bless this Mess
One Pan Salmon & Vegetables by Sara at Mom Endeavors
Bacon, Egg and Spinach Casserole by Vanessa at See Vanessa Craft
Clean Eating: Quick & Healthy Baked Ziti by Wendy at Around My Family Table
Spaghetti Squash with Pesto by Wendy at Choosing Love
Adapted from Giada’s Feel Good Food.
- 10-12 green beans, cut into ¼-inch pieces
- 4 small red potatoes, small diced (about ¾ cup diced)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 eggs
- ½ tablespoon anchovy paste
- scant ¼ cup milk
- scant ½ teaspoon kosher salt
- 1 can solid white tuna, drained
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon capers, drained and roughly chopped
- Preheat oven to 400 degrees.
- In a medium bowl, whisk together the eggs, anchovy paste, milk, salt, and several grinds of black pepper. Fold in the tuna, breaking it into pieces. Set aside.
- Heat an ovenproof 10-inch nonstick skillet over medium-high heat. Add the olive oil and the butter. Once heated, add the diced potatoes. Cook for 2-3 minutes, until the potatoes are tender-crisp, then add the green beans. Cook for another 2-3 minutes, until the potatoes are tender and the green beans are tender-crisp.
- Add the egg mixture to the pan, giving everything a quick stir to evenly incorporate the vegetables with the egg. Allow to cook, without stirring, for 3-4 minutes. Scatter the tomatoes and capers on top and continue to cook for an additional 3 minutes, or until the bottom and sides of the frittata have set.
- Move pan to the oven and bake for 6-8 minutes, until the center is set. Use a heat-safe spatula to loosed the sides of the frittata from the pan and slide onto a serving plate.
- Cut into wedges and serve hot or at room temperature. Frittata will keep for 3-4 days covered in the refrigerator.
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