Tuna, cheddar and egg omelet
Enjoy a protein-packed meal with this delicious Tuna, Cheddar, and Egg Omelet! Made with olive oil, a whole egg, egg whites, canned tuna, and cheddar cheese, it's a nutritious and flavorful breakfast or brunch option that will keep you satisfied and energized throughout the day.
Cook time 10 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 egg
3 egg whites
1 can canned tuna
1 oz cheddar cheese
A Tuna, Cheddar, and Egg Omelet is a protein-packed, nutritious dish that's perfect for any meal of the day. Combining the richness of eggs with the savory taste of tuna and the creamy texture of cheddar cheese, this omelet is not only delicious, but also easy to prepare.
Instructions:
- Crack the egg into a mixing bowl.
- Add the 3 egg whites to the bowl with the whole egg.
- Whisk the eggs together until well combined.
- Place a medium non-stick skillet over medium heat.
- Add the tablespoon of olive oil and let it heat up until it shimmers.
- Pour the whisked eggs into the skillet.
- Let the eggs cook undisturbed for about 2 minutes, allowing the eggs to set slightly around the edges.
- Evenly distribute the drained tuna over one half of the omelet.
- Continue to cook for another 1-2 minutes until the eggs are mostly set but still slightly runny on top.
- Sprinkle the cheddar cheese over the tuna.
- Using a spatula, carefully fold the empty half of the omelet over the half with the tuna and cheese.
- Press gently to seal and cook for an additional 1-2 minutes, ensuring the cheese melts and the eggs are fully cooked.
- Slide the omelet onto a plate.
- Cut in half if desired and serve immediately.
With just a handful of ingredients, you can create a hearty and satisfying Tuna, Cheddar, and Egg Omelet. Whether it's for breakfast, lunch, or dinner, this omelet is a versatile and nutritious option that you'll love. Happy cooking!
Tuna, cheddar and egg omelet FAQ:
The total cooking time for the omelet is about 5 to 7 minutes. This includes 2 minutes for the eggs to set initially, followed by an additional 1-2 minutes after adding the tuna, and finally another 1-2 minutes after adding the cheddar cheese.
A medium non-stick skillet is recommended for making this omelet, which typically measures around 8 to 10 inches in diameter. This size allows for even cooking and easy flipping.
Yes, you can substitute canned tuna with cooked chicken, turkey, or even vegetables for a vegetarian option. Just ensure any substitutions are fully cooked before adding them to the omelet.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the microwave until warmed through.
The omelet is done when it is mostly set but slightly runny on top at first, and the cheese is melted after folding. A slight jiggle in the center is fine, as it will continue to cook off the heat.
Tips:
- For a fluffier omelet, whisk the egg and egg whites vigorously to incorporate more air.
- Drain the canned tuna well to avoid excess moisture in the omelet.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
- Cook the omelet on medium-low heat to ensure even cooking without burning.
- Feel free to add herbs like parsley or chives for an extra layer of flavor.
Nutrition per serving
1 ServingsCalories 380kcal
Protein 55g
Carbohydrates 3.63g
Fiber 0.00g
Sugar 0.90g
Fat 30g
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