Description
A delicious and protein-packed Tuna Omelette, perfect for breakfast, lunch, or a quick dinner. Low in carbs, keto-friendly, and gluten-free!
Ingredients
Scale
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- Oil for cooking
- 1/2 5-ounce can tuna in spring water, drained
- 2 tablespoons cream cheese
- 6 large eggs
- Sea salt to taste
- Coarse ground black pepper to taste
- Chives for topping (optional)
Instructions
- In a small frying pan, add a bit of oil and sauté the red and green bell peppers on medium heat until they start to soften, about 3 minutes. Remove from heat.
- In a medium bowl, mix the sautéed bell peppers, tuna, and cream cheese together. Set aside.
- In another medium bowl, beat the eggs together.
- Heat oil in an 8-inch nonstick frying pan over medium-high heat. Once hot, pour in half the eggs. Wait about 30 seconds until the base starts to set. Lightly disturb the cooked egg a few times to allow uncooked egg to flow underneath.
- When the top has a thin layer of liquid egg, spoon half the tuna mixture onto half of the omelette.
- Fold the omelette in half and cook until the edges seal, about another minute.
- Flip the omelette and cook for an additional minute.
- Transfer to a plate, garnish with chives, sea salt, and pepper. Repeat with remaining ingredients.
Notes
For fluffier omelettes, whisk the eggs vigorously and consider adding a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 480mg