Tuna Omelet

Prep 20 min
Total 40 min
Ingredients 6
Servings 4

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. MORE + LESS -

Ingredients

cans of tuna

eggs

finely chopped chives

tablespoons milk, cream or water

Salt and pepper to taste

tablespoon oil

Directions

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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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.