Tuna Melt Frittatas

From Rachael Ray

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 2 tablespoons butter
• 2 shallots, chopped
• 5 to 6 baby Yukon Gold potatoes, finely chopped
• 2 ribs celery with leafy tops, finely chopped
• 2 cloves garlic, finely chopped
• Black pepper
• 2 6-ounce cans tuna, drained and flaked
• 8 eggs
• 2 teaspoons hot sauce
• 1/4 cup milk or half-n-half
  
• 1/4 cup chives
• 2 tablespoons finely chopped thyme
• 8 ounces Swiss cheese, grated or chopped
• 4 English muffins, toasted and buttered

Heat broiler and place oven rack in center of oven.

Heat EVOO and butter in a large ovensafe skillet over medium to medium-high heat. Add shallots, potatoes, celery and garlic to the pan. Season with black pepper and sauté 6-7 minutes, until tender. Add tuna and stir to combine.

In a bowl, beat eggs with hot sauce, milk or half-n-half. Pour eggs into the skillet and stir in herbs. Let the eggs set and brown along the edges and on the bottom. Transfer to oven and brown top lightly, 5 minutes. Top with cheese and return to broiler to melt, 1-2 minutes. Cut into wedges and serve with buttered English muffins alongside.