Italian-Inspired Tuna and Pea Frittata with a Twist

Italian-Inspired Tuna and Pea Frittata with a Twist
Chef Brainy
What Started it all:
canned fish (tuna, sardines), Pea, chocolate chips, frying pan

Alright, listen up! We're making a frittata here, Italian style, but with a twist. We're using canned fish, peas, and, yes, bloody chocolate chips. It's going to be a culinary masterpiece or a disaster, and that's up to you!


  • 2 cans of tuna (drained)
  • 1 cup of peas (fresh or frozen)
  • 1/4 cup of chocolate chips
  • 8 large eggs
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of milk
  • 1 small onion (finely chopped)
  • 2 cloves of garlic (minced)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


  1. Drain the tuna, chop the onion, and mince the garlic.
  2. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
  3. Toss in the drained tuna and peas. Mix well and cook for about 3-4 minutes until everything is heated through. Season with salt and pepper.
  4. In a large bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season with a bit more salt and pepper.
  5. Pour the egg mixture over the tuna and peas in the frying pan. Make sure everything is evenly distributed. Cook on medium heat until the edges start to set, about 5-7 minutes.
  6. Sprinkle the chocolate chips on top of the frittata.
  7. Preheat your oven to 375°F (190°C). Transfer the frying pan to the oven and bake for about 10-12 minutes, or until the frittata is fully set and slightly golden on top.
  8. Remove from the oven and let it cool for a couple of minutes. Slice into wedges and serve hot.

There you have it, a frittata that's as bold and unexpected as it gets. Remember, the kitchen is no place for faint-heartedness. Get in there, make it bloody delicious, and don't forget to clean up your mess!

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