Tuna Omelet with Avocado and Rice

Ingredients

• Rice3/4 cup (150 g)
• Egg2 medium (100 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Crack the eggs in a bowl and season with salt and pepper to taste. Whisk until obtaining an even mixture and add the drained tuna. Mix well.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the mixture.

4. 4

   Step 4

   Cover and cook over medium-low heat until it sets. This will take about 4 minutes.

5. 5

   Step 5

   Flip carefully using a spatula and lower the heat. Continue cooking for 1-2 minutes and set aside.

6. 6

   Step 6

   Peel the avocado and cut. Season with lemon juice and a pinch of salt.

7. 7

   Step 7

   Serve the tuna omelet with avocado and rice. You can add any herb you like.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Omelet with Avocado and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.