Tuna and tomato breakfast omelette

Recipe from: 05 December 2014
recipes, seafood, breakfast

Ingredients 9
Servings 2
Time 00:15

Ingredients

  • 3
    eggs
  • 60
    ml
    low-fat or fat-free milk
  • 1
    pinch
    paprika
  • 1
    pinch
    ground coriander
  • milled black pepper
  • 3
    spring onions, thinly sliced
  • 1
    large tomato, thinly sliced
  • 170
    g
    can Lucky Star Tuna Chunks, drained
  • 30
    ml
    chopped fresh parsley
 

Method

00:10
 

Mix together the eggs, milk, paprika and coriander, and season with a little pepper. Mix in the spring onions.

Spray a little cooking spray into a non-stick pan and heat. Pour the egg mixture into the pan – don’t move the egg around the pan. When the egg mixture is half-cooked, lay slices of tomato onto one half of the omelette and break chunks of tuna on top. Season with a little pepper. Using a spatula, lift the one side of the omelette without the tomato and tuna and fold it over, on top of the other half of the omelette.

Continue to cook until the egg is light golden in colour. Divide the omelette in half and lift onto two warmed, serving plates and sprinkle parsley on top. Serve hot.

Recipe reprinted with permission of Lucky Star.

 

Read more on: breakfast  |  seafood  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.