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Mediterranean Frittata
2 small fresh tomatoes, diced
1/2 cup minced onion
1 small zucchini, diced
1 clove garlic, minced
3 tablespoons olive oil
1 (6-ounce) can Chicken of the Sea Chunk Light Tuna, drained
4 medium egg whites
1 medium egg yolk
1 small pinch dry oregano leaves
1 pinch dried basil (or 1 tablespoon fresh)
1 pinch thyme
In skillet, sauté tomatoes, onion, zucchini and garlic in hot oil until vegetables are tender (about 5 minutes); reduce heat. Flake tuna over vegetables; stir gently. Beat together egg whites, yolk, oregano, basil and thyme; evenly spread eggs over tuna mixture. Over low heat, cover and cook about 5 minutes or until eggs are firm and puffed; shake skillet occasionally to loosen the frittata. Cut into wedges and serve immediately.
Makes 4 to 6 servings.
Source: Chicken of the SeaŽ International
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