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Tuna Omelet

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  • Prep 20 min
  • Total 40 min
  • Ingredients 6
  • Servings 4
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Every Friday during Lent we eat fish or beans. One fish recipe that’s been with me since my childhood is canned tuna omelet; it’s economical and easy. My grandmother, my mom and now I make this family favorite on these days.
by Pilar Hernandez
Updated Sep 28, 2015
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Ingredients

  • 4 cans of tuna
  • 2 eggs
  • 6 finely chopped chives
  • 2 tablespoons milk, cream or water
  • Salt and pepper to taste
  • 1 tablespoon oil

Directions

  •  
    1
    Open the cans and let the liquid drain through a colander.
  •  
    2
    Beat the eggs with the milk in a bowl until foamy, about 30 seconds.
  •  
    3
    Add the chives and tuna. Stir well and season with salt and pepper.
  •  
    4
    Heat the oil in a nonstick saucepan over medium-low heat.
  •  
    5
    Pour in the mixture and lightly flatten.
  •  
    6
    Cook for 15 minutes over low heat. When it's almost ready in the center, it should feel solid to the touch.
  •  
    7
    Flip the omelet with the help of a plate.
  •  
    8
    Cook for 5 more minutes to brown the other side.
  •  
    9
    Serve warm or cold.

Expert Tips

  • tip 1
    You can add chopped basil or jalapeño to the mixture; it will give the omelet much more flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Every Friday during Lent we eat fish or beans. One fish recipe that’s been with me since my childhood is canned tuna omelet; it’s economical and easy. My grandmother, my mom and now I make this family favorite on these days.
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