Tuna Frittata With Crispy Pancetta, Feta, And Spinach
Ready for the perfect brunch dish? This high-protein tuna frittata has all the flavors you need to start your morning. Crispy pancetta, feta cheese and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.genovaseafood.com.
Cooking tools:
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Fork
- Colander
- Oven
- Stove
- Plate
- Paper towel
- Grill pan
- Toaster
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon fresh cracked black pepper, or to taste
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
- 2 Tablespoons olive oil
- 4 oz. pancetta, chopped
- 2 cups fresh spinach leaves, tough stems removed
- 4 oz. crumbled feta cheese
- Toast or grilled bread
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