Cheesy Sardine and Egg Frittata
A quick skillet frittata made with canned sardines, eggs, and melted mozzarella. Golden edges, soft center, and long cheese pulls in every slice.
Equipment
- 1 | Mixing bowl |
- 1 | Non-stick skillet |
- 1 | Fork | for mixing
- 1 | Spatula |
Ingredients
- 1 | can | sardines in oil |
- 3 | | large eggs |
- 0.5 | cup | shredded mozzarella |
- 1 | tbsp | chopped green herbs |
- 1 | | salt and black pepper | to taste
- 1 | tbsp | oil |
Instructions
- Drain sardines and place in a mixing bowl.
- Crack eggs into the bowl with the sardines.
- Season with salt, pepper, and herbs, then mix gently.
- Heat oil in a non-stick skillet over medium heat.
- Pour in the mixture and cook until edges set.
- Arrange any whole sardines on top.
- Sprinkle shredded cheese over the surface.
- Cook until cheese melts and center is set, then slide onto a plate.
Notes
Store leftovers in the fridge up to 2 days.
Reheat gently in a skillet to keep the texture.
Omit cheese for a dairy-free version.
Any melting cheese works in place of mozzarella.
Reheat gently in a skillet to keep the texture.
Omit cheese for a dairy-free version.
Any melting cheese works in place of mozzarella.