Keto Tuna Frittata
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Crack the eggs into a mixing bowl, season with salt and pepper and beat together to combine.
Step 3
Add the watercress, discarding any tough stems and stir into the beaten egg. Set aside.
Step 4
Thinly slice the onion. Heat the oil in an oven proof skillet over a low/medium heat. Add the onion and capers and sweat gently for 2-3 minutes until tender and fragrant.
Step 5
Flake in the tuna and stir well to combine, distributing the filling evenly across the base of the skillet.
Step 6
Pour the beaten egg and watercress over the tuna and allow to settle and cook for a few minutes. Once the frittata starts to set around the edges, use a spatula to gently ease the cooked egg away from the skillet sides, allowing any uncooked egg to flow underneath.
Step 7
Once the frittata is almost cooked through with a thin layer of liquid remaining on the surface, transfer to the oven to bake for a further 6-7 minutes or until cooked through and golden brown all over. Carefully slide out of the skillet using a spatula to serve.
Ingredients
- Raw Egg – 6 medium
- Canned Tuna – 2 ounce
- Capers – 2 teaspoon
- Olive Oil – 1 tablespoon
- Watercress – 1 cup
- Red Onion – ¼ medium – 2 1/2″ diameter
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon