Tuna Omelette

0/2

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 2 eggs110g
  • 80 g canned tuna in water, drained80g

Vegetables· 1

  • 10 g spring onion, chopped(optional)10g

Spices· 2

  • pinch of white pepper(staple)1g
  • pinch of salt(staple)1g

Fats & oils· 1

  • a little cooking oil(staple)3g

  1. Flake the drained tuna and mix it straight into the whisked eggs with spring onion, white pepper and salt.

    Why? Mixing the tuna into the raw egg (instead of topping a cooked omelette) makes a denser bite — every slice has fish in it.

    Next up:Pour the mix into a hot pan; cook over medium-low 2 min until set, flip, and cook 2 more min through.

  2. Pour the mix into a hot pan; cook over medium-low 2 min until set, flip, and cook 2 more min through.

    Why? Tuna is already cooked and naturally moist, so this omelette skips the mayo entirely — about half the calories of the traditional version.
    Watch out: Flip too early and it falls apart — wait until the edges are visibly set.