Tuna Omelette Recipe

This tuna omelet is a simple and healthy breakfast formula. This tuna breakfast may be a low carb breakfast and a keto breakfast formula. Ingredients during this omelet embrace tuna, eggs, peppers and cheese. This straightforward Tuna omelet is nice for a fast weekday breakfast or weekend brunch. From begin to end, it ought to take you underneath quarter-hour. If you don’t have quarter-hour to spare within the morning, you'll be able to even school assignment it the night before.

If you wish to save lots of time within the morning, you'll be able to truly even create the tuna filling the night before. That way, within the morning, you’ll simply ought to crack and beat the eggs, and you're able to begin cookery the omelet. Tuna has roughly twenty five grams of supermolecule per a hundred grams. the particular quantity can vary on the kind of saltwater fish, and whether or not the tuna is packed in water or oil. you'll be able to check the precise can of tuna you purchase, however generally, tuna is extremely lean and complete supermolecule supply.

Having tuna for breakfast conjointly provides you polyunsaturated fatty acid fatty acids. It’s vital to notice that the number of polyunsaturated fatty acid fatty acids in a very will of tuna can vary.

INGREDIENTS

• 1/2 medium red bell pepper - top removed, deseeded, and diced
• 1/2 medium green bell pepper - top removed, deseeded, and diced
• oil - for cooking
• 1/2 5-ounce can tuna in spring water - drained
• 2 tablespoons cream cheese
• 6 large eggs
• sea salt
• coarse ground black pepper
• chives - for topping (optional)

INSTRUCTIONS

1. Add a bit of oil in a small frying pan and sauté the red and green bell peppers on medium heat until they start to soften, about 3 minutes. Remove from heat. 
2. In a medium bowl, mix the bell peppers, tuna and cream cheese together. Set aside.
3. In a separate medium bowl, beat the eggs together. 
4. Heat a bit of oil in an 8-inch (20-cm) nonstick frying pan over medium-high heat until hot. Gently swirl the oil around so it coats the pan. Pour in half the eggs. Wait about 30 seconds, until the eggs on the bottom of the pan start to set. Using a spatula, gently and very lightly disturb the cooked egg, creating small gaps where you can see the pan, for uncooked egg to flow into. Do this about 4 times in various areas of the omelette, then allow the eggs to cook until you have a thin layer of liquid egg on top, about 30 seconds.
5. Spoon on half the tuna mixture on half the egg. Gently lift one edge of the egg and fold it across and over, so you create a semi-circle. Gently hold the omelette closed with the spatula, until the edges of the omelette cook together and seals it shut. You may push the omelette against the edge of the pan so the edges cook together.
6. Cook for another minute or so. Flip the entire omelette over to cook for another minute. 
7. Gently transfer the finished omelette to a plate and garnish with chives, sea salt and pepper. Serve immediately. 

Adapted from HERE