Tuna Omelet

Ingredients

• Egg2 count (110 g)
• Tomato2 slice (20 g)
• Parsley1 tablespoon (4 g)
• Canned Tuna in Water1/2 can (60 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

   In another bowl, mix the tuna with the chopped parsley.

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.

5. 5

   Step 5

   After that time, flip using a spatula and add the tuna and parsley mixture on top.

6. 6

   Step 6

   After 2-3 minutes, remove and serve with the sliced tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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