Cheesy tuna omelette

    Cheesy tuna omelette


    17 people made this

    About this recipe: A fantastic omelette that can be enjoyed for breakfast, brunch, lunch or dinner. A large omelette is made with a filling of tuna, cream cheese, soured cream, mozzarella and olives.

    Serves: 2 

    • 2 teaspoons vegetable oil
    • 1/2 small onion, chopped
    • 1 (185g) tin tuna, drained
    • 80ml soured cream
    • 50g cream cheese
    • 55g grated mozzarella cheese
    • 35g sliced black olives
    • 1/8 teaspoon dried dill
    • 1/8 teaspoon garlic granules
    • 5 eggs
    • 4 tablespoons milk
    • 2 teaspoons vegetable oil

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat 2 teaspoons vegetable oil in a large frying pan. Cook and stir onion over medium heat until onions begin to brown.
    2. Combine tuna, soured cream, cream cheese, mozzarella cheese, olives, dill, garlic granules and cooked onion in a large bowl.
    3. Beat eggs with milk in a large bowl. Heat 2 teaspoons of oil in the frying pan used to cook the onions. Pour the egg mixture into the hot pan. As eggs set, lift the edges to allow the liquid to run underneath for even cooking. When eggs are almost fully set, spoon tuna mixture onto one half of the eggs; fold the untopped half over the filling. Cover pan and remove from heat. Allow omelette to rest in covered pan until the cheese is melted.

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