Tuna Omelette

4.80 from 5 votes

This tuna omelette is the perfect “fast food” for any time of the day. Ready in under 15 mins, enjoy it as a substantial breakfast, filling lunch or a quick and easy dinner.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Lunch, Main Meal

Cuisine: Western

Servings:

Calories: 478kcal

Author: Amy

Equipment

1 Non-Stick (or well seasoned) Frying Pan (24cm /9.5 inch)

Ingredients

2 teaspoon olive oil
¼ bell pepper (capsicum) ,finely chopped
½ 185g / 6oz can of tuna ,drained (approx. 72g)
3 eggs
1½ tablespoon milk
⅓ cup (30g) cheddar cheese ,grated
1 tablespoon fresh parsley ,chopped

Instructions

Heat 1 teaspoon of the oil over medium heat. Add bell pepper and saute for around 4-5 minutes, until soft.
Add the bell pepper to a small mixing bowl along with the tuna and parsley, stir to combine, breaking down any larger chunks of tuna.
In a jug (or bowl) gently mix together the eggs and milk with a fork.
Return pan to stovetop over medium heat. Add the remaining oil and as it heats swirl it all around the pan so the base and sides are coated. When the oil begins to shimmer add the egg mixture and swirl around the pan to cover the base
Let your eggs cook for around 30 seconds, then use a rubber spatula to carefully draw the edges of the omelette towards the centre. This should allow the liquid egg to run off the surface into the spaces created.
Top one half of the omelette with half the cheese, then the tuna mixture and finally the remaining cheese. Cover with a lid and cook for around 30 seconds.
Use a spatula and gently work it under the side of the omelette with no filling. Fold the egg over itself to cover the filling. Transfer to a serving plate and serve straight away

Video

Notes

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. It is a big omelette and can easily feed two children, depending on appetite.

Nutrition