The tuna and parsley omelette is a quick meal solution, or a single dish, perhaps paired with some vegetables and will satisfy everyone.
Very simple, can be prepared even at the last moment!!!
All you need are eggs, tuna, parsley, garlic, and salt, and you’re good to go!!!
I don’t know if the omelette is as appreciated in your homes as it is in mine, but even prepared simply with eggs or with onion… everyone is happy!
I also prepare it for my son’s school sandwich, as he leaves school late, so the snack is almost a lunch…. unfortunately, it often is, or he eats late at home.
If you want the omelette to be fluffier, add some Parmesan cheese, I prefer it this way and didn’t add it.
So try it yourselves and it will be a success at the table, everyone will appreciate it!
I’m looking forward to your photos if you replicate this or other recipes on my blog, if you like I’ll post your photos on my FB page in your name.
Approx. 480 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Tuna and Parsley Omelette
- 4 Eggs
- 2 cloves Garlic
- to taste Parsley (freshly chopped or dried)
- to taste Salt
- 5.6 oz Tuna in oil (drained)
- 2 tbsps Extra virgin olive oil
- 2 tbsps Parmesan cheese (optional)
Preparation of the Tuna and Parsley Omelette
In a non-stick pan, put the drained tuna and cook over low heat for a couple of minutes while mincing it.
In the meantime, beat the eggs, salt, add the parsley and chopped garlic, mixing everything well.
Add the now-ready tuna to the eggs, beat well…
…put the extra virgin olive oil in the pan, heat it, and pour in the egg and tuna mixture.
Cook the omelette over medium-low heat, cooking it first on one side and then on the other.
Plate and serve.
