About
This quick and easy loaded omelette is filled with tuna, cream cheese and aromatic scallions.
This makes a great lunch option for two served with a salad or green vegetables.
Ingredients
- 3 medium raw egg
- 2 ounce canned tuna
- 2 small – 3" long scallions
- 1 tablespoon cream cheese spread
- ⅔ cup lettuce, iceberg
- ½ tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Crack the eggs into a bowl and season with salt and pepper. Beat well to combine.
- Heat the olive oil in a skillet over a medium heat and add the beaten egg. Leave to settle and cook through. Once the omelette is set at the edges, use a spatula to ease the cooked egg away from the sides, allowing any uncooked egg to flow underneath.
- Flake the tuna into a mixing bowl along with the cream cheese. Thinly slice the scallions and add to the bowl. Season with black pepper and roughly mash together to combine.
- Transfer the omelette to a plate. Shred the lettuce and scatter over half of the omelette then spoon over the tuna cream cheese. Fold the omelette and slice in half to serve.
Nutrition Facts
- Servings: 2
- Calories: 183.3kcal/766.8kJ (per serving)
- Fat: 12.8g (per serving)
- Carbs: 2.0g (per serving)
- Protein: 14.6g (per serving)
