Tuna, Tomato and Scallion Omelet

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Tomato1/2 count (65 g)
• Scallion2 tablespoon (10 g)
• Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Cut the tomato into wedges and chop the scallion. Drain the tuna and set aside.

2. 2

   Step 2

   Put the eggs with the white in a bowl. Add salt and pepper to taste and beat.

3. 3

   Step 3

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

4. 4

   Step 4

   Once the egg is set, add the tomato, tuna and onion on top.

5. 5

   Step 5

   Lower the heat, cover and continue cooking for 1-2 minutes until well cooked.

6. 6

   Step 6

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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