Italian-Inspired Tuna and Pea Frittata with a Twist
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!
Ingredients
- 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
Instructions
- Drain the tuna, chop the onion, and mince the garlic.
- 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.
- 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.
- In a large bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season with a bit more salt and pepper.
- 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.
- Sprinkle the chocolate chips on top of the frittata.
- 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.
- 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!