I stumbled onto this combination almost by accident and now it’s one of my favorite ways to start the day. A can of tuna, a little zucchini, some eggs, and cheese all come together into this soft, juicy, savory skillet cake. No flour and no oven, and it’s packed with so much protein that it keeps me full for hours. If you’ve got a zucchini, some eggs, and a can of tuna sitting in the pantry, you have to give this one a try.
- 1 can tuna, packed in water, drained
- 4 eggs
- ½ zucchini
- 1 garlic clove
- 1 tomato
- 3.5 oz shredded mozzarella
- 1 onion
- green onion, dill, and parsley to taste
- salt, black pepper, and a pinch of turmeric
- oil for the pan
Drain all the liquid off the tuna and mash the bigger chunks a little with a fork. Crack the eggs into a separate bowl and whisk them well. Grate the half zucchini on the large holes of a box grater and add it to the eggs. Stir in the chopped green onion, dill, and parsley, then grate in the garlic. Dice the tomato small and add it too, along with salt and black pepper. Mix everything together. Fold in the shredded cheese, which is what makes this so tender and gives it a lovely creamy flavor, and finally stir in the tuna gently.
Heat a skillet over medium heat and add just about a tablespoon of oil. Slice the onion into thin strips and cook it first, because that’s what really deepens the flavor. Sprinkle in a little turmeric for a pretty golden color. Once the onion is soft, pour the egg mixture with the tuna, zucchini, cheese, and vegetables right into the pan. Cover with a lid and cook over the lowest heat until the whole thing is fully set.
Once it’s cooked through, run a spatula around the edges to loosen it and carefully slide it out onto a plate. When you cut into it, it comes out incredibly juicy, tender, and appetizing. Thanks to all that protein it’s really satisfying, so you can serve it as a quick breakfast or a filling dinner after a long day.
