Tuna Tomato Fritatta

INGREDIENTS

2    tablespoons butter

½   cup chopped white onions or leeks

5    medium tomatoes diced, about 2 cups*

4    large eggs

¼   cup sour cream

1    can (5 ounces) tuna in oil or water

½   cup grated mozzarella cheese

2    tablespoons low fat (2%) milk

1    teaspoon dried thyme

 

METHOD

Melt the butter in a medium non-stick skillet over medium heat and add the onions. If using fresh tomatoes, add them here. Cook them, stirring occasionally, until the tomatoes are softened or the onions are translucent, about 4 to 5 minutes. Remove from the heat and set aside.

Add the eggs and sour cream to a medium bowl and whisk until incorporated. Add the tuna, mixing thoroughly. Mix in the cheese, milk and thyme.

Place the skillet over medium heat and add the egg mixture. If using canned tomatoes, add them here. Cook without stirring for 5 minutes or until the sides of the mixture begin to set. Place the skillet under the broiler and cook for another 5 to 6 minutes or until the center is set and just beginning to brown

Using a heat-proof spatula, loosen the sides of the frittata and carefully slide it onto a serving dish. Allow it to cool slightly before dividing into wedges and serving.

*NOTES: Options for the tomatoes include 1 15 ounce can of diced tomatoes, drained, or 1 pint of grape tomatoes, halved. If using the canned tomatoes, add them after pouring the mix into the skillet.