Name: Spam and Egg Frittata with Tomato-Tuna Ragù and Sesame Garlic Chive Oil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 large eggs (beaten); 200 grams spam (diced into 1cm cubes); 2 cans (142g each) canned tuna (drained); 1 can (400g) canned whole tomatoes (crushed by hand); 1 bunch garlic chives (cut into 2cm pieces, about 100g); 4 cloves garlic (minced); 2 tablespoons sesame leaves (roughly chopped); 3 tablespoons sesame oil; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon sesame seeds (for garnish)

Spam and Egg Frittata with Tomato-Tuna Ragù and Sesame Garlic Chive Oil

A bold fusion dish combining an Italian-style frittata with Korean-inspired garlic chive oil and sesame flavors, topped with an American-Italian tomato and tuna ragù. This unexpected combination marries the comfort of American breakfast traditions with Italian egg cookery and Korean umami-rich seasonings for a unique, protein-packed meal.

40 min

Medium

4 servings

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Taste Profile

Sweet2/10

Salty8/10

Sour4/10

Umami8/10

Spicy2/10

🥄 Texture

The frittata is tender and slightly creamy in the center with firmer, slightly crisped edges from the cooked spam. The tomato-tuna ragù adds a chunky, saucy topping while the sesame-garlic chive oil lends a slick, herbaceous finish with small soft chive pieces.

👃 Aroma

Pronounced toasted sesame and garlic notes on first sniff, supported by savory cooked tuna and umami porky aromas from the spam. Ripe tomato and fresh chive brightness cut through, giving a warm, savory-stew fragrance with a green herb lift.

🍷 Pairs Well With

Crisp dry white wine such as Sauvignon Blanc or a light pilsner; for a non-alcoholic option, chilled green tea or sparkling water with lemon.

🥗 Side Dishes

Simple mixed green salad with a citrus vinaigrette, crusty bread or steamed rice to soak up the ragù, and quick pickles or kimchi for an acidic contrast.

Ingredients(13 items)

18 large eggs (beaten)

2200 grams spam (diced into 1cm cubes)

32 cans (142g each) canned tuna (drained)

41 can (400g) canned whole tomatoes (crushed by hand)

51 bunch garlic chives (cut into 2cm pieces, about 100g)

64 cloves garlic (minced)

72 tablespoons sesame leaves (roughly chopped)

83 tablespoons sesame oil

92 tablespoons olive oil

101 teaspoon salt

111/2 teaspoon black pepper

121/2 teaspoon red pepper flakes (optional)

131 teaspoon sesame seeds (for garnish)

Instructions

Prepare the sesame-garlic chive oil: Heat 2 tablespoons of sesame oil in a small pan over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the garlic chives and cook for 1-2 minutes until softened. Remove from heat and set aside.

Prepare the tomato-tuna ragù: Heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the remaining 2 minced garlic cloves and sauté for 30 seconds. Add the drained canned tuna and break it apart with a spoon, cooking for 2 minutes.

Add the crushed canned tomatoes to the tuna mixture. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if desired. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the chopped sesame leaves. Keep warm on low heat.

Prepare the frittata: Preheat your oven to 190°C (375°F). In a bowl, beat the 8 eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon of olive oil in a 25cm non-stick or cast-iron skillet over medium heat. Add the diced spam and cook for 3-4 minutes, stirring occasionally, until the edges are slightly crispy.

Pour the beaten eggs over the spam, spreading evenly. Cook on the stovetop for 3-4 minutes without stirring, until the edges begin to set but the center remains slightly wet.

Transfer the skillet to the preheated oven and bake for 6-8 minutes until the frittata is set but still slightly creamy in the center.

Remove the frittata from the oven and let it cool for 1 minute. Drizzle the sesame-garlic chive oil (including the cooked garlic chives) over the top of the frittata.

Spoon the warm tomato-tuna ragù over the frittata, creating a generous topping. Sprinkle with sesame seeds and any remaining sesame leaves.

Slice into 4 wedges and serve immediately while warm.