About
This keto frittata is packed with flavor from salty capers, sweet red onion, tender watercress and protein rich tuna.
This makes a great lunch or breakfast option with a light salad.
Ingredients
- 6 medium raw egg
- 2 ounce canned tuna
- 2 teaspoon capers
- 1 tablespoon olive oil
- 1 cup watercress
- ¼ medium – 2 1/2" diameter red onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Crack the eggs into a mixing bowl, season with salt and pepper and beat together to combine.
- Add the watercress, discarding any tough stems and stir into the beaten egg. Set aside.
- 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.
- Flake in the tuna and stir well to combine, distributing the filling evenly across the base of the skillet.
- 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.
- 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.
Nutrition Facts
- Servings: 4
- Calories: 148.5kcal/621.4kJ (per serving)
- Fat: 10.5g (per serving)
- Carbs: 1.6g (per serving)
- Protein: 11.4g (per serving)
