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Tuna Omelet

  • Prep 20 min
  • Total 40 min
  • Ingredients 6
  • Servings 4

Ingredients

4
cans of tuna
2
eggs
6
finely chopped chives
2
tablespoons milk, cream or water
Salt and pepper to taste
1
tablespoon oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can add chopped basil or jalapeño to the mixture; it will give the omelet much more flavor.

Every Friday during Lent we eat fish or beans. One fish recipe that’s been with me since my childhood is canned tuna omelet; it’s economical and easy. My grandmother, my mom and now I make this family favorite on these days.

Directions

  • 1 Open the cans and let the liquid drain through a colander.
  • 2 Beat the eggs with the milk in a bowl until foamy, about 30 seconds.
  • 3 Add the chives and tuna. Stir well and season with salt and pepper.
  • 4 Heat the oil in a nonstick saucepan over medium-low heat.
  • 5 Pour in the mixture and lightly flatten.
  • 6 Cook for 15 minutes over low heat. When it's almost ready in the center, it should feel solid to the touch.
  • 7 Flip the omelet with the help of a plate.
  • 8 Cook for 5 more minutes to brown the other side.
  • 9 Serve warm or cold.

Every Friday during Lent we eat fish or beans. One fish recipe that’s been with me since my childhood is canned tuna omelet; it’s economical and easy. My grandmother, my mom and now I make this family favorite on these days.

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 28, 2015

Every Friday during Lent we eat fish or beans. One fish recipe that’s been with me since my childhood is canned tuna omelet; it’s economical and easy. My grandmother, my mom and now I make this family favorite on these days.