SERVES: 2
|
Prep |
Cook |
Kcal |
Fats(g) |
Carbs(g) |
Protein(g) |
Fibre(g) |
|
5 mins |
10 mins |
461 |
32 |
6 |
37 |
1 |
Ingredients:
2 tbsp. olive oil, divided
½ red bell pepper, diced
½ green bell pepper, diced
3.5 oz. (100g) tuna in spring water, drained
2 tbsp. cream cheese
6 eggs
salt & pepper
4 tbsp. cheddar cheese, shredded
1 tbsp. chives, chopped
Instructions:
Heat 2 teaspoons of olive oil in a skillet over a medium-high heat and sauté the bell peppers 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, season with salt and pepper.
Heat a further 2 teaspoons of oil in the skillet over a medium-high heat, add in half the eggs and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the skillet and tilt it so the uncooked eggs move towards the edge. Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.
Spoon half the tuna mixture over half of the omelet and top with 2 tablespoons of shredded cheese. Gently lift one edge of the omelet and fold it over. Gently hold the spatula over the closed omelet, until the edges cook together. Transfer the omelet to a plate and garnish with half the chives.
Repeat the process with the remaining ingredients to make a second omelet.
