Quick Tuna Omelette Recipe with Simple Ingredients
This easy tuna omelette is made with eggs, canned tuna, mozzarella cheese, tomato, onion, and fresh cilantro. It is a quick, savory, high-protein recipe that works for breakfast, lunch, or a simple dinner.
Equipment
- 1 medium mixing bowl
- 1 fork or whisk
- 1 Cutting board
- 1 Knife
- 1 nonstick skillet with lid
- 1 spatula
- 1 large plate for flipping
Ingredients
- 3 large eggs
- 1 5- oz can tuna drained well
- 1 small yellow onion finely chopped
- 1 medium tomato diced small
- 1 cup shredded mozzarella cheese
- ¼ cup all-purpose flour
- 2 tablespoon fresh cilantro chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil for the skillet
Instructions
- Crack the eggs into a medium mixing bowl and beat them with a fork or whisk until the yolks and whites are fully combined.
- Add the drained tuna to the bowl and gently break it apart with a fork so it mixes evenly into the eggs.
- Add the chopped onion and diced tomato. Stir well until the vegetables are evenly distributed throughout the egg mixture.
- Add the shredded mozzarella cheese, salt, and black pepper. Mix again until combined.
- Sprinkle in the all-purpose flour and add the chopped cilantro. Stir until the mixture becomes thicker and all ingredients are well incorporated.
- Place a nonstick skillet over medium-low heat and add the olive oil. Spread the oil across the bottom of the skillet.
- Pour the tuna and egg mixture into the skillet. Use a spoon or spatula to spread it into an even layer.
- Cover the skillet with a lid and cook for about 10 minutes, or until the bottom is set and lightly golden.
- Carefully slide the omelette onto a large plate. Place the skillet over the plate and flip the omelette back into the pan so the uncooked side faces down.
- Cook for another 5 minutes, or until the second side is golden and the center is fully cooked.
- Remove from the heat, transfer to a serving plate, slice, and serve warm.