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
To Your Good Health, Cheers!
Low-Fat Tuna Omelette
- 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
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.
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.