Tuna and Mushrooms Frittata

Tuna and Mushrooms Frittata from Pinay In Texas Cooking Corner


Yield one 10" frittata, 1.25" thick

  • 2 cans tuna, drained
  • 1½ cup mushrooms, chopped
  • ½ cup onions, minced
  • 4 cloves garlic, minced
  • 15 pcs. cherry tomatoes, halved
  • 1 cup shredded Italian blend cheese (You can also use Parmesan, Mozarella or even Cheddar Cheese)
  • 6 eggs
  • 1/3 cup fresh milk
  • salt and pepper
  • 1 Tbsp olive oil
  • Parsley flakes for garnish


1. Beat eggs then add milk, salt, ground black pepper and ½ cup of the cheese, and continue beating until well combined. Set aside.

2. In a skillet over medium heat, saute onions, garlic and mushrooms in 1 Tbsp olive oil for a minute. Add tuna and tomatoes. Saute until well combined with the other ingredients. Pour mixture into the beaten eggs and mix until well combined.

3. Pour egg-tuna mixture into a 10" skillet over medium heat. Cook for about 5 minutes or until the sides of the frittata are set. Turn the heat to medium low and continue cooking  for 20 minutes while occasionally running a spatula underneath the sides of the frittata so the uncooked eggs run to the underside. Sprinkle with remaining cheese. Continue cooking until the cheese are melted. To finish off the frittata, you may invert it onto another skillet and continue cooking for 5 minutes, or place the skillet in a preheated oven at 400°F and broil for about 3 minutes or until well set and slightly golden brown. Remove from heat. Garnish with parsley.