Frittata with tuna and zucchini

Name: Frittata with tuna and zucchini - Melania P.
Ingredients: 5 eggs; 2 small zucchinis; 1 can of tuna; 1 tomato; 1/2 baking powder; salt; pepper; 50 g cheese

Appetizers - Frittata with tuna and zucchini by Melania P. - Recipia

I have often found myself making this combination when I had zucchini on hand and a can of tuna in the cupboard. It's not a sophisticated recipe, but its simplicity makes it practical. It can be prepared without any hassle, and if you move a little quickly, you can have it in the oven in less than fifteen minutes. I use it quite often, especially when I want something filling but not too heavy. Quick Info Total Time: about 45 minutes Preparation Time: 10-15 minutes Baking Time: 30 minutes + a few extra minutes to melt the cheese Servings: 4 Difficulty: easy Recipe Type: main dish, suitable for lunch or dinner Ingredients 5 eggs 2 small zucchinis 1 can of tuna (in oil) 1 tomato half a packet of baking powder salt pepper 50 g cheese Preparation Method 1. Peel the zucchinis and grate them on a large grater. Sprinkle a little salt over them and let them drain for about 10 minutes in a sieve or colander. During this time, press them gently with a spoon to release as much water as possible. 2. In a large bowl, crack the eggs. Beat them with a little salt and pepper, just enough to combine. 3. Once the zucchinis have drained, squeeze them well in your hands and add them to the eggs. Mix. 4. Drain the tuna as well as you can and add it to the bowl. Dice the tomato and add it to the mixture. Sprinkle the baking powder on top. Mix everything together. 5. Grease a baking dish (not too big, not too small) with a little oil. Pour in the mixture and level it out. Place it in a preheated oven at 180 degrees (or medium if you have a gas oven) for about 30 minutes. 6. Remove the dish, sprinkle the grated cheese on top, and return it to the oven for a few more minutes, just until the cheese melts. 7. Take the dish out and let it sit for 5 minutes before cutting. Why I make the recipe often It has simple ingredients that I can easily find. I don’t dirty too many dishes, and it turns out something substantial without spending too much time by the stove. If we don’t finish it in one meal, it’s also good cold. Tips and Variations Tips Zucchinis release quite a bit of water, so I squeeze them as much as I can; otherwise, it turns out too watery. When I use cheese, I grate it on a fine grater so it melts quickly. For baking, a smaller dish helps it come out thicker and not dry out too much. Substitutions The tuna can be replaced with any other canned fish, but it should still be well-drained. If I don’t have cheese, I can use grated hard cheese. The tomato can be omitted if I don’t have one, or I can add finely chopped bell pepper. Variations Sometimes I add chopped parsley or dill for a bit of extra flavor. You can also try yellow zucchini. If needed, you can add a tablespoon of breadcrumbs if you want a more cohesive texture. Serving Ideas I cut it into square pieces and pack them up. It goes well with a simple salad or even as a main dish for dinner. Frequently Asked Questions Can I use larger zucchinis? Yes, just make sure to clean them well of seeds if they are old and squeeze them carefully; otherwise, they release too much water. Can I make the recipe without fish? Yes, but the texture and taste will be more neutral. You can compensate with other finely chopped vegetables or a bit of salty cheese. If I don’t have baking powder, can I skip it? Baking powder helps make the mixture airier, but if you don’t have it, it’s not a tragedy – it will just be denser. Can I use tuna in brine? Yes, but tuna in oil has a bit more flavor. If you use tuna in brine, you might want to add a tablespoon of oil to the mixture. Can I prepare the mixture in advance? It’s better to mix and bake immediately after squeezing the zucchinis; otherwise, it will release more water and the mixture will thin out. Nutritional Values Estimation per serving (from 4 servings): Calories: about 170-190 kcal Protein: 16 g Fat: 10 g Carbohydrates: 4-5 g These are approximate values and may vary depending on the type of tuna you use and how much cheese you add. Storage and Reheating It lasts in the fridge for a day or two, covered. If you want to reheat it, put the piece in the oven or even 30-40 seconds in the microwave. It can also be eaten cold, but the texture is better when heated. I haven’t kept it for more than two days; it gets soggy.

Frittata with tuna and zucchini

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