Good morning! It’s another year of lazy (but hopefully healthy) breakfast dishes.
Introduction: Creamy Tuna Omelette
To celebrate the new year (ish), I want to celebrate the new additions to ‘my kitchen’ –an induction stove and a new non-stick frying pan*! And the best way to break anything in is with a good breakfast.
I love the ease of making something vaguely healthy with canned tuna. I like adding eggs to breakfast because it just makes it more filling. There’s a good amount of protein in this dish. And finally, cream cheese goes well with anything. So here is a Creamy Tuna Omelette.
*My mom gave me a freebie Camel Induction Stove CIS-101. I’m still not confident with it. It heats up pretty fast but it’s also no-good for high-heat cooking or frying. My sister gifted me a set of Tefal non-stick frying pan and wok, which I love. I especially like the little Thermo-spot heat indicator. I’ll be bringing all of these when I move out again for internship.
(Feel free to add to my kitchen. Buy me a ko-fi.)
Ingredients: Creamy Tuna Omelette
This is basically the close cousin of my Creamy Tuna Rice Bowl. Now with more egg.
- 1 medium red bell pepper, deseeded, diced
- ~150 g of canned tuna, drained
- 2 tablespoons cream cheese
- 4 large eggs
- Vegetable oil
- Salt and pepper to taste
- Spring onions, finely chopped
Creamy Tuna Omelette Recipe
Prep time: 10 minutes
Cook time: 10 minutes
- Sauté the bell pepper in oil on medium heat until they soften. Remove from heat.
- In another bowl, mix the drained tuna, cream cheese, and cooked bell peppers together.
- Heat in oil in the nonstick frying pan.
- Beat eggs together and pour half of the mix over medium-heat. Wait a few seconds until the eggs on the bottom have set. Using your spatula, gently create small gaps in the egg as it cooks, then pour the rest of the egg mix to fill in those gaps. Allow the egg to cook for a few more seconds until there is a thin layer of egg remaining on top.
- Add the creamy tuna filling on one side of the egg. The lift the other side of the egg and fold it over, until you create a semi-circle shape. You can push the edges of the two layers together so that it seals up.
- Cook for another minute or so, then flip.
- Transfer to your plate and add some spring onions, salt and pepper to taste.
- Break your fast with your healthy omelette dish.
Until next time!
❤️ Your resident kitchen gremlin