Frittata with Tuna and Tomatoes

• 6 large eggs, beaten, at room temperature
• Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
• 1/4 cup milk, at room temperature
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon anchovy paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter, at room temperature
• 2 Roma tomatoes, seeded and chopped
• 1 cup (8 ounces) mascarpone, at room temperature
• 1/2 teaspoon kosher salt
• Zest of 1 small lemon

1. Place an oven rack in the center of the oven and preheat to 400 degrees F.
2. For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl.
3. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet.
4. Add the egg mixture and cook, without stirring, for 5 minutes.
5. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
6. Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes.
7. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
8. For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
9. Cut the frittata into wedges and serve with a dollop of the topping.

eggs, tuna packed, milk, parsley, anchovy paste, kosher salt, freshly ground black pepper, extravirgin olive oil, unsalted butter, tomatoes, mascarpone, kosher salt, lemon

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/frittata-with-tuna-and-tomatoes-recipe.html (may not work)