Ingredients
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1/2 (24 oz) pkg ready-to-steam fingerling potatoes
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1/2 (24 oz) jar roasted red peppers
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1 (5 oz) can tuna packed in water
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6 large eggs
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1/2 (8.5 oz) jar sun-dried tomatoes
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1/2 cup chopped red onion
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2 tbsp oil
Steps
1
Preheat the oven to 425°F. Prepare potatoes according to package directions. Let sit 1 min to cool.
2
While potatoes cook, drain the peppers and cut into strips. Drain the tuna. In a large bowl, beat the eggs. Add peppers, tuna, sun-dried tomatoes, and onion. Mix to combine. Quarter the potatoes lengthwise and fold into egg mixture. Season with salt (in moderation) and pepper.
3
Heat the oil over high heat in ovenproof skillet and stir the egg mixture into it. Bake for 15 min. or until eggs have set.
