Parsley, onion and tuna omelette
For a larger group we suggest you make this recipe twice and not double it. This recipe is gluten free.
2 Tbsp water
freshly ground black pepper, to taste
1 Tbsp canola oil
1 x 185g can tuna in spring water, drained and flaked
1 cup diced, cooked boiling or new potatoes
1 Tbsp sliced spring onion
2 Tbsp chopped parsley and/or sliced green spring onion
Beat eggs, water, salt and pepper together in a bowl.
Heat oil in a large heavy-based frying pan.
Pour in the egg mixture. Using a spatula or wooden spoon, gently pull cooked portions of egg from the edge of the pan to the centre so any uncooked egg can flow onto the hot surface. Tilt the pan and move it as necessary.
When egg mixture is half cooked, add tuna, potato and spring onion and continue to cook until the egg mixture is set.
Serve sprinkled with parsley and/or spring onion.
Meal suggestion: fold in half, slice and serve with a salad and wholegrain bread.
Tip: Cook extra potatoes the night before making this dish.
To boil potatoes:
Scrub or peel potatoes as required. Slice in half.
Place in a heavy-based saucepan and cover with cold water. Place lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Drain.
The time of cooking will depend on the size of the pieces of potato.
Nutrition Information Panel
|Per Serving [5 Serves]|
|- saturated fat||1.1g|