Tomato and Onion Frittata with Creamy Tuna

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.

4.In a mixing bowl, whisk together the eggs, cooking cream, grated Parmesan cheese, salt, and pepper until well combined.

5.Pour the egg mixture over the sautéed onions and tomatoes in the skillet, gently stirring to combine.

6.Add the flaked tuna evenly over the top of the frittata mixture, then sprinkle with chopped parsley.

7.Cook on the stovetop for about 5 minutes until the edges start to set, then transfer the skillet to the preheated oven.

8.Bake for 15-20 minutes, or until the frittata is puffed and golden brown on top and a toothpick inserted in the center comes out clean.

9.Remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.