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Tuna Melt Frittatas

Serves 4

Originally aired

INGREDIENTS
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 5 to 6 baby Yukon Gold potatoes, finely chopped
  • 2 ribs celery with leafy tops, finely chopped
  • 2 cloves garlic, finely chopped
  • Black pepper
  • 2 6-ounce cans tuna, drained and flaked
  • 8 eggs
  • 2 teaspoons hot sauce
  • 1/4 cup milk or half-n-half
  • 1/4 cup chives
  • 2 tablespoons finely chopped thyme
  • 8 ounces Swiss cheese, grated or chopped
  • 4 English muffins, toasted and buttered
PREPARATION

Heat broiler and place oven rack in center of oven.

Heat EVOO and butter in a large ovensafe skillet over medium to medium-high heat. Add shallots, potatoes, celery and garlic to the pan. Season with black pepper and saut 6-7 minutes, until tender. Add tuna and stir to combine.

In a bowl, beat eggs with hot sauce, milk or half-n-half. Pour eggs into the skillet and stir in herbs. Let the eggs set and brown along the edges and on the bottom. Transfer to oven and brown top lightly, 5 minutes. Top with cheese and return to broiler to melt, 1-2 minutes. Cut into wedges and serve with buttered English muffins alongside.

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