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    3

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

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

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