The Pioneer Woman Tasty Kitchen
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Tuna Tomato Frittata

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Level: Easy

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Description

I had always wanted to try making a frittata but not having a skillet with an oven resistant handle, I never had. Then the other day it occurred to me that, hey, I could use one of my springform pans. So since February is our month to feature warm, filling foods, I fired up the oven and tried this recipe. I can see this becoming a winter favorite at our house!

Ingredients

  • 10 whole Eggs
  • ¾ cups Cream Or Half-and-Half
  • 12 ounces, weight Can Tuna, Drained
  • 1 teaspoon Salt
  • 2 whole Medium Tomatoes, Sliced 1/4" Thick
  • 4 ounces, weight Blue Cheese Crumbles

Preparation

Beat the eggs and add cream. Mix together then add the tuna and salt.

Spray a 9” or 10” springform pan with cooking oil spray. Pour in the egg mixture.

Arrange the tomato slices and sprinkle cheese evenly over the top.

Bake in a 350ºF oven for 55-60 minutes for a 10” pan, or a little longer for the smaller pan, until set and cooked in the center.

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