The tuna, parsley, and Grana Padano cheese omelette is special. High and soft with crumbled bread soaked in milk. Delicious to eat both hot and cold.
I learned this recipe from a friend, and I prepare it occasionally as a main course. However, the ingredients used for the omelette are always stocked in the fridge and pantry.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 eggs
- 3 oz canned tuna in oil
- 2 tablespoons Grana Padano DOP (grated)
- 1 cup milk
- to taste fine salt
- to taste parsley
- 1 clove garlic
- 3.5 oz bread
- to taste extra virgin olive oil
Tools
- Bowl
- Skillet
Steps
Many ideas for cooking omelettes HERE from Amazon 
Pour the eggs into the bowl and add the other ingredients: chopped parsley, finely chopped garlic, a little salt considering that canned tuna is salty on its own, grated Grana Padano, and mix with a spoon.
Grease the pan with a drizzle of extra virgin olive oil. Heat and pour the omelette mixture from the bowl. Cover with a lid and cook on the stovetop for ten minutes on low flame.
Flip the omelette using the lid to turn it over and cook the other side in the same way.
This tuna, parsley, and Grana Padano cheese omelette is great as a second course whether hot, warm, or cold, and if you can’t finish it, it’s good for the next day.
Tuna, Parsley, and Grana Padano Cheese Omelette
To flip the omelette, it is advisable to use a flat lid, not a domed one.
The omelette should be stored in the fridge and consumed within two days.
This content contains one or more affiliate links.
Also come and check out my social media: Pinterest Instagram Twitter Facebook
FAQ
How to flip the omelette?
To flip the omelette, it is advisable to use a flat lid and not a domed one.
