Omelette with tuna


Omelette with tuna


  • 6 eggs
  • 1 jar of tuna in its own juice (160 g)
  • 100 ml sour cream
  • 2 tbsp finely chopped parsley
  • 1 tbsp olive oil


Pour out the liquid from the jar, and finely chop tuna. Detachable whites from yolks and pour into two different bowls. Whisk whites with a mixer. Separately, whisk, beat egg yolks with sour cream. Add the chunks of tuna and parsley and gently mix all with beaten egg whites.

In a preheated large frying pan pour olive oil, and then cooked the mixture. Put on low heat. Finish cooking in the oven by placing a pan of 10 cm below the grill (outside handle).

Bon appetit!


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