Dishing Up the Dirt

Spicy Tuna and Kimchi Fritatta

Okay, so I’m on a total tuna and kimchi kick right. I think it’s the warm weather we’re having and light meals that are heavy on the tuna and kimchi are making me feel pretty darn great! Besides who doesn’t love a good frittata that you can pretty much throw any seasonal veggie into to help bulk it up and make you feel even better.  I’m excited to share that every ingredient in this fritatta can be purchased at the Hood River Farmers market tomorrow morning. Everything from the eggs, cheese, tuna, kimchi and veggies. The flavors in this dish are spot on and I’m excited to share this easy recipe with you all. Local folks please come find us at the farmers market this Saturday from 9-1pm in the Full Sail Brewing parking lot. Can’t wait to see you all there. If you live afar I think you can probably still find most of the ingredients for this recipe at your neighborhood farmers market.

Happy weekend everyone!

Spicy Tuna and Kimchi Fritatta

Prep Time: 10 minutes    Cook Time: 25 miniutes    Serves: 6

  • 8 eggs, beaten
  • salt and pepper
  • bacon fat or oil for sauteing
  • 2 green garlic bulbs, thinly sliced (or use garlic cloves)
  • 1 small onion, thinly sliced
  • 1 cup mixed mushrooms, chopped
  • 1 cup kimchi or kraut chi, drained and chopped
  • two 5 ounce cans of tuna, drained
  • handful of arugula
  • 1/2 cup of goat cheese, crumbled (or any cheese you prefer)
  • minced parsely

Preparation

  1. Place an oven rack in the center of the oven and pre-heat to 400F.
  2. Season the beaten eggs with plenty of salt and pepper and set aside.
  3. In a 10-inch cast iron skillet heat the cooking fat over medium high heat. Add the garlic and onion and cook, stirring occasionally for about 5 minutes. Add in the mushrooms and continue to cook until they release their juices and start to brown a bit. About 8 minutes. Stir in the kimchi, including any juices and cook for a few minutes longer.
  4. Mix in the tuna and arugula to the pan and then pour in the beaten eggs and make sure they coat the vegetables evenly. Cook, without stirring for about 5 minutes or until set.
  5. Sprinkle on the cheese and parsley and place the skillet in the preheated oven.  Cook until the top begins to brown and the center is set. About 6-8 minutes.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary


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