This tuna omelette is an easy and healthy breakfast recipe. This tuna breakfast is a low carb breakfast and a keto breakfast recipe. Ingredients in this omelette include tuna, eggs, peppers and cream cheese.
- ½ medium red bell pepper – top removed, deseeded, and diced
- ½ medium green bell pepper – top removed, deseeded, and diced
- oil – for cooking
- ½ 5-ounce can tuna in spring water – drained
- 2 tablespoons cream cheese
- 6 large eggs
- sea salt
- coarse ground black pepper
- chives – for topping (optional)
Add a bit of oil in a small frying pan 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 bell peppers, tuna and cream cheese together. Set aside.
In a separate medium bowl, beat the eggs together.
Heat a bit of oil in an 8-inch (20-cm) nonstick frying pan over medium-high heat until hot. Gently swirl the oil around so it coats the pan. Pour in half the eggs. Wait about 30 seconds, until the eggs on the bottom of the pan start to set. Using a spatula, gently and very lightly disturb the cooked egg, creating small gaps where you can see the pan, for uncooked egg to flow into. Do this about 4 times in various areas of the omelette, then allow the eggs to cook until you have a thin layer of liquid egg on top, about 30 seconds.
Spoon on half the tuna mixture on half the egg. Gently lift one edge of the egg and fold it across and over, so you create a semi-circle. Gently hold the omelette closed with the spatula, until the edges of the omelette cook together and seals it shut. You may push the omelette against the edge of the pan so the edges cook together.
Cook for another minute or so. Flip the entire omelette over to cook for another minute.
Gently transfer the finished omelette to a plate and garnish with chives, sea salt and pepper.
Repeat with remaining ingredients to make a second omelette.