Tuna & Tomato Omelette

Servings: 2 Total Time: 30 mins Difficulty: Beginner
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Tuna & Tomato Omelette

A handy, quick recipe for sturdy breakfast, lunch or dinner! This is one of those recipes that you will want to make over and over again. It’s a MUST TRY!! 

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Tuna & Tomato Omelette

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Pescetarian Quick Meals
Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings: 2
Best Season: Suitable throughout the year

Ingredients

Main:

Topping:

Method

  1. In a medium bowl, add the eggs, tuna, onions, tomatoes, parsley mozzerella and flour. Mix together, then add remaining ingredients.
  2. Heat a little olive in a small 22cm pan (grease the sides too).
  3. Add the filling and level it down with the back of a spoon, keeping it from going up the side. Cover and cook over low heat for a few minutes.
  4. Remove lid, place a plate over the pan and flip it onto the plate. Now slide it back into the pan. Cover and cook for a few minutes, then top with shredded mozzarella sliced tomatoes and parsley. Cover and cook until the mozzerella melts.
  5. When ready, cut in half and serve immediately with a crispy side salad.
  6. Enjoy!