Tuna and Mozzarella Omelet
This tuna and mozzarella omelet is a savory, practical and protein rich recipe. Made in one skillet, it combines eggs, tuna and cheese for a creamy, balanced meal that works any time of day.
Equipment
- 1 large bowl
- 1 whisk or fork
- 1 nonstick skillet with lid
- 1 silicone spatula or spoon
- 1 cutting board
- 1 sharp knife
Ingredients
- 3 large eggs
- 1 can tuna drained
- 3.5 oz mozzarella shredded
- 1 tomato small, seeded and chopped
- 1 onion small, chopped
- 2 tablespoon all purpose flour
- cilantro chopped
- salt to taste
- black pepper to taste
- olive oil for greasing the skillet
Instructions
- Beat the eggs until smooth, as this makes the omelet lighter and more even.
- Add the drained tuna, mozzarella, tomato, onion, flour, cilantro and seasonings. Mix gently to distribute everything.
- Heat a nonstick skillet greased with olive oil over low heat so the omelet cooks without sticking.
- Pour the mixture into the skillet and spread evenly. Cover to keep the heat in and cook the center.
- Cook for about 10 minutes so the base firms up before flipping.
- Carefully flip the omelet with a spatula or plate. Cook for 5 more minutes to brown the other side.
- Remove the tuna and mozzarella omelet from the skillet when golden and fully cooked. Serve right away to enjoy the creamy texture.