Tuna Frittata With Broccoli & Cheddar
This canned tuna frittata recipe is made with broccoli and cheddar cheese. It’s healthy, easy to make, and packed with protein! Perfect for breakfast, lunch, or dinner and great for meal prep.
Egg frittatas will forever be one of my favourite meals to pack in plenty of fiber-rich veggies and protein. They’re so easy and versatile, plus you can enjoy them for any meal of the day!
This tuna frittata recipe is inspired by the flavours of a classic tuna melt, mixing in cheddar cheese, green onions, and dijon mustard.
Canned tuna, eggs, and cheddar are all excellent sources of quality protein. As a dietitian, I’m happy to share that protein-rich meals like this help to keep you full, satisfied, and energized for longer.
You can enjoy this tuna broccoli frittata on its own, or I’ve shared some serving ideas for you below. It’s also great for meal prep – enjoy it for breakfast the next day or as a healthy packed lunch idea!
Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas. This arugula + tomato frittata is a fan favourite!
Ingredients Needed
All you need to make this tuna frittata recipe are 9 simple ingredients:
- eggs
- canned tuna
- olive oil
- broccoli
- green onion
- milk of choice (I used unsweetened almond milk)
- garlic powder
- dijon mustard
- cheddar cheese
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- Frittatas are a great way to get in lots of veggies! Feel free to try this one with other veggies, in place of or in addition to the broccoli. Ones like chopped carrots, cherry tomatoes, or zucchini would work great!
- If you’re dairy-free, you can try making this with a dairy-free cheddar alternative. Otherwise, I love using nutritional yeast for that cheesy taste also.
- Instead of canned tuna, you could try making this with canned salmon if that’s what you have on hand!
What To Serve With Tuna Frittata
I love eating this recipe on its own, or by serving it with a simple side salad! Something like a spring mix or baby arugula with a basic dressing always hits the spot.
If you want something even more filling, I’d recommend serving this with some sort of starch to complement the protein/fat/veggie content of this meal. Some ideas:
- crispy, toasted baguette, sourdough, or whole wheat toast
- roasted potatoes (linked my go-to recipe here!)
- crackers or crisp bread
- a whole grain, like quinoa, millet, or farro
Meal Prep Notes: Storage & Reheating
Leftovers of this tuna frittata recipe will keep for about 3 days in an airtight container in the fridge. It’s great as a healthy lunch or breakfast option the next day!
You can easily reheat it in the microwave. If you find that it’s gotten a little dry, feel free to stir in an extra drizzle of olive oil.
Canned Tuna Nutrition Benefits
One of my favourite easy protein sources is canned tuna. It’s so convenient to keep in the pantry to throw into meals like this!
Tuna is an awesome source of:
- complete protein, with a standard 3 oz (85 gram) serving of tuna provides about 22 grams
- omega-3 fatty acids
- micronutrients like:
- selenium
- vitamin D
- iron
TIP: Choosing canned LIGHT tuna (or “skipjack”) also ensures a lower mercury content than albacore (or “white” tuna).
Egg Nutrition Benefits
Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams!
Protein is essential for building lean muscle (hello post workout meal). It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. All things that help you get through your busy day!
Eggs are also rich in various micronutrients, like:
- vitamin A
- vitamin D
- vitamin E
- vitamin B12
- folate
- iron
- selenium
- choline
More Healthy Frittata Recipes
- 15-Minute Arugula & Tomato Frittata
- Baked Spaghetti Frittata With Veggies
- Baked Root Vegetable Frittata
- Spanakopita Frittata With Spinach & Feta
- Nutritious Egg Frittata Muffins
Did you give this Tuna Frittata Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Tuna Frittata With Broccoli & Cheddar
Ingredients
- 8 large eggs
- 1/4 cup milk of choice (I used unsweetened almond milk)
- 1/2 tsp garlic powder
- 1 tsp dijon mustard
- 1 cup cheddar cheese, grated or shredded (divided)
- 1-2 Tbsp olive oil
- 1 cup green onion or scallions, chopped
- 2 cups broccoli florets, chopped
- 240 grams canned tuna, drained (2 small cans; about 8.5 ounces)
- Salt + pepper, to taste
Instructions
- Heat oven to 400F.
- In a large mixing bowl, whisk eggs with milk, garlic powder, dijon mustard, salt, and pepper. Then, stir in half of the cheddar cheese.
- Heat olive oil in a 10-12 inch, oven-proof skillet.
- Add chopped green onion to the skillet and cook for 2 minutes, stirring frequently.
- Add broccoli florets to the skillet and cook for 5 minutes, stirring frequently.
- Stir canned tuna into the broccoli, spreading out evenly in the pan.
- Pour egg mixture overtop of the broccoli and tuna, distributing evenly. Sprinkle with remainder of cheddar cheese.
- Transfer skillet to the oven and bake for 15 minutes, or until eggs are cooked through.
- Remove from oven and let cool/de-puff for a few minutes before serving. Season with additional salt + pepper, as needed!
Notes
- Leftovers of this tuna frittata recipe will keep for about 3 days in an airtight container in the fridge. It’s great as a healthy lunch or breakfast option the next day!
- You can easily reheat leftovers in the microwave. If you find that it’s gotten a little dry, feel free to stir in an extra drizzle of olive oil.
- Frittatas are a great way to get in lots of veggies! Feel free to try this one with other veggies, in place of or in addition to the broccoli. Ones like chopped carrots, cherry tomatoes, or zucchini would work great!
- If you’re dairy-free, you can try making this with a dairy-free cheddar alternative. Otherwise, I love using nutritional yeast for that cheesy taste also.
- Instead of canned tuna, you could try making this with canned salmon if that’s what you have on hand!
- a simple side salad, like a spring mix or baby arugula with a basic dressing
- toasted sourdough, baguette, or whole wheat bread
- crackers or crisp bread
- roasted potatoes (linked my go-to recipe here!)
- a whole grain, like quinoa, millet, or farro
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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8 Comments on “Tuna Frittata With Broccoli & Cheddar”
So delicious;)
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Thank you, Heike!!
Delicious! This is a healthy and easy recipe! I had to sub half egg whites since I didn’t have enough eggs and added 5 mins baking time. It wasn’t cooked through with 15 mins. Thank you for sharing.
Hi Angela! Thank you so much for taking the time to leave a review. I’m so happy to hear that you enjoyed this one for an easy meal 🙂
Ah sometimes it is hard to accurately measure the cook time in the oven as they vary so much between models!! I think my oven gets extra hot 🙈. But so glad an extra 5 mins did the trick!!
How do you make a vegan frittata?
Hi Stephen! I’m not entirely sure as frittatas are traditionally made with eggs. I’ve never attempted a vegan one, but perhaps there are some recipes on Google 🙂
Hi Carrie. That was a great recipe. My boys loved it, even my super picky 7 year old. I made the comment about vegan frittatas in jest based on this quote in the recipe:
“If you’re vegan or dairy-free, you can try making this with a dairy-free cheddar alternative. Otherwise, I love using nutritional yeast for that cheesy taste also.”
I signed up for your newsletter and look forward to trying new recipes out on my family!
Stephen
Oops haha – I clearly wrote that out of habit, meant to only write dairy-free!! This is certainly not the right frittata to attempt a vegan version of lol. Let me update that in the post (thanks for calling it out!)
I’m so happy to hear that you and your boys enjoyed this one. That means the world! Appreciate the newsletter sign up too – hopefully you find some more recipe inspiration for your family 🙂