How to Make Low-Fat Tuna Spring Omelette

  • on July 12, 2018

Fulfilling, Nutritious, and Low-Fat

Tuna Spring Omelette

A recipe of 8 g fat only per portion


A seasoned Seafood Omelette that brings the fragrance of tomatoes, spring onions, fresh parsley, black olives, and mushrooms, and the fulfilling nutrition of potatoes, tuna, and eggs!

For the Seafood lovers, this is an energizing breakfast for you. A simple citrus lettuce salad or a Caesar salad will be perfect siding it, with a fresh orange juice.

It is also a good dish to consider for your brunches. It’s delicious, and could be nicely presented on your table, cut in squares, and garnish beautifully with tomatoes, fresh parsley, and lemon wedges.


“Research suggests that consuming canned tuna may provide a wide range of health benefits, from improving blood vessel function to boosting weight loss. Besides containing high-quality protein, selenium and potassium, canned tuna also possesses omega-3 fatty acids and B vitamins.” LiveStrong


Potatoes Benefits

Tomato health benefits


To Your Good Health, Cheers!

Low-Fat Tuna Omelette

Course Breakfast, Brunch, Lunch
Cuisine Claudys' Cuisine
Keyword Anti-inflammatory Ingredients, Baby Eggplants, Black Olives, Fresh Parsley, Heart Health, High in Proteins, Low-Fat, Mushrooms, Omelette, Rich in Omega-3, Seafood, Spring Onion, Tomato, Tuna, White Pepper
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 portions


  • 8 Eggs
  • 1/4 tsp White Pepper
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil

Group 2: For the Mixture

  • 3 Potatoes (medium) poached, peeled, and shredded
  • 400 gr Mushrooms in can; washed well under running water
  • 1 Tomato (medium) chopped finely
  • 3 stalks Spring Onions chopped finely
  • 200 gr Tuna chunks in can; sieved
  • 2 tbsps Pitted Black Olives cut in slices
  • 1 tbsp Fresh Parsley chopped finely

To Garnish (Optional)

  • 2 Tomatoes (medium) cut in quarts
  • 1 Yellow Lemon cut in wedges


  • Non-Stick Baking Pan 30cm x 40cm


  1. Preheat your oven at 180 °C or 356 °F.

    Whisk the eggs well, and season with salt and pepper. Gradually add the remaining ingredients (Group 2), mixing well.

    Oil the insides of the baking pan with the 1 tbsp of oil. Pour in all the egg mixture, and use the tablespoon to sweep the surface.

  2. Place the pan in the preheated oven and bake for 40 minutes or until well cooked.

    Remove from oven and cut the Omelette in six equal portions, and transfer them into a serving plate.

    Garnish with tomatoes quarts and lemon wedges.




Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Don't Miss! random posts ..