Tuna and Bell Pepper Omelet

Ingredients

• Egg2 count (110 g)
• Canned Tuna in Water1/2 can (60 g)
• Bell Pepper1/3 count (40 g)

Instructions

1. 1

   Step 1

   For this recipe, you need a non stick pan. If you don't have one, use a bit of oil.

2. 2

   Step 2

   Crack the eggs into a bowl, add salt and pepper and beat.

3. 3

   Step 3

   Cut the bell pepper into thin strips and set aside.

4. 4

   Step 4

   Heat a pan over high heat. Once heated, pour the egg, spread and let cook for 2-3 minutes over medium heat, flip and cook for 1 more minute.

5. 5

   Step 5

   Serve the omelet and add the shredded tuna and bell pepper on half of it. Fold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Bell Pepper Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.