Tuna Veggie Frittata
A quick and easy high-protein frittata packed with canned tuna and mixed vegetables, perfect for a nutritious breakfast or lunch.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
10g carbs
21g fat
Ingredients
For 4 servings
- 2 can canned tuna
- 8 eggs
- 2 cup frozen mixed vegetables
- 1 onion
- 2 clove garlic
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 cup cheddar cheese
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Drain the canned tuna and set aside.
- 3
Dice the onion and mince the garlic.
- 4
In a large oven-safe skillet, heat olive oil over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.
- 5
Add the frozen mixed vegetables to the skillet and cook for another 4-5 minutes until heated through.
- 6
In a bowl, whisk together the eggs, salt, and black pepper.
- 7
Stir the drained tuna and cheddar cheese into the vegetables in the skillet.
- 8
Pour the egg mixture over the tuna and vegetables, stirring gently to combine.
- 9
Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and lightly golden.
- 10
Remove from the oven and let it cool slightly before slicing and serving.
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