Tuna Omelet with Onion and Parsley

Ingredients

• Egg2 medium (100 g)
• Onion1/4 count (38 g)
• Parsley2 tablespoon (8 g)
• Oil1 teaspoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Chop the onion with the parsley and drain the tuna.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, add the onion, parsley, tuna and egg in a bowl.

3. 3

   Step 3

   Season with salt and pepper and beat well.

4. 4

   Step 4

   Once heated, pour the oil, spread and add the mixture.

5. 5

   Step 5

   Cook for 4-6 minutes until the bottom part of the omelet sets.

6. 6

   Step 6

   Once ready, flip carefully using a spatula and let cook for 2-3 more minutes.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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