Tuna and Spinach Egg Frittata
A quick and easy high-protein frittata packed with canned tuna and fresh spinach, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
345
Calories
Macros · per serving
36g protein
6g carbs
19g fat
Ingredients
For 4 servings
- 8 eggs
- 2 can canned tuna
- 4 cup fresh spinach
- 1 red onion
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Drain the canned tuna and flake it with a fork.
- 3
Chop the red onion finely.
- 4
In a large oven-safe skillet, heat olive oil over medium heat.
- 5
Add the chopped red onion and sauté until softened, about 2-3 minutes.
- 6
Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
- 7
In a bowl, beat the eggs and season with salt and black pepper.
- 8
Add the flaked tuna to the skillet, then pour in the beaten eggs.
- 9
Stir gently to combine all ingredients.
- 10
Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are fully set.
- 11
Remove the frittata from the oven and let it cool slightly before slicing and serving.
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