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Albacore Tuna Frittata

Canned Tuna Recipes

Bumble Bee Recipes - Albacore Tuna Frittata

Albacore Tuna Frittata

Brunch is never boring with Sam the Cooking Guy. This tuna frittata recipe features fresh veggies and Bumble Bee® Solid White Albacore Tuna, so you can enjoy bites that are great-tasting and better-for-you.

Tip: make this recipe ahead of time and store the sour cream and salsa separately for a quick and easy weekday breakfast.

Prep Time: 30 minutes
Servings: 8-10 slices


2 5-oz cans Solid White Albacore, drained
12 eggs
1 teaspoon kosher salt & fresh ground pepper
2 tablespoons of neutral oil
1 red pepper, diced small
8 ounces of mushrooms, sliced
1 clove garlic
6 ounces of bagged fresh baby spinach
1 tablespoon butter
1/3 cup shredded Parmesan cheese
3 tablespoons sour cream & salsa to garnish


Heat oven to 325 degrees. Beat eggs in a large bowl, season with salt & pepper and set aside. Heat oil in an 8 or 9 inch oven-proof non-stick pan over medium heat. Add peppers and mushrooms – cook for 5 minutes until peppers start to soften.

Add garlic and stir until just fragrant – about a minute. Add spinach and cook until it has wilted way down – 2 to 3 minutes. Then remove all vegetables to a bowl and put pan back on the heat. Add butter and another teaspoon of oil to the pan, let melt and use a spatula to ensure that it’s coated the bottom and sides all the way up. This will help ensure the frittata comes out of the pan easily when done.

Slowly pour in eggs and let begin to set on the bottom – a couple minutes. Add all vegetables to eggs along with the tuna, breaking it up into smaller pieces, and the Parmesan – stir carefully to mix everything.

Using a spatula, gently pull setting egg away from the edges to allow uncooked egg mixture to run in behind.

When approximately the outer half inch or inch of frittata is set, put the pan into the oven. Bake until fully set (meaning no longer jiggly in the middle) approximately 25 – 30 minutes – do not overcook because you don’t want it too dry. Serve topped with sour cream and salsa