Tuna omelette two ways. Delicious French omelette stuffed with canned tuna Tuna omelette recipe with photo

Omelette - excellent dish for breakfast. To prepare it you don’t need a lot of ingredients, but the dish turns out nourishing and very tasty. There are incredibly many types of omelets, and today we will introduce you to an omelet stuffed with... canned tuna and tomatoes. Believe me, you will love this dish from the first bite.

Required Products

• 50 grams of spinach
• 2 chicken eggs
• 50 milliliters cream
• 1 tomato
• half a can of canned tuna
• 1 teaspoon cottage cheese
• salt pepper

Let's start cooking

1. Wash the spinach, tear into pieces and place in a blender bowl. Pour in the cream and grind everything until smooth. Spinach will give your omelet a beautiful emerald color.
2. Pour the resulting mass into a bowl and beat in the eggs. Add salt and pepper to taste and whisk until smooth.
3. Place tuna and cottage cheese in a cup and mix well. Cut the tomatoes into pieces of arbitrary shape.
4. Heat a frying pan and pour the egg mixture onto it. Fry until cooked, then put tuna filling and tomatoes on one half. Cover the laid out filling with the second half of the omelette and simmer over low heat for another 1-2 minutes. If desired, you can sprinkle grated cheese on top of the omelette. Transfer the finished omelette to a plate and serve.

Try also the French omelette with cheese sauce. You can prepare it according to the recipe from our website.

Scrambled eggs with tuna and tomatoes rich in vitamins and minerals such as: vitamin A - 24.1%, vitamin B2 - 21.6%, choline - 38.1%, vitamin B5 - 19.8%, vitamin B12 - 13.1%, vitamin D - 16.7%, vitamin H - 30.6%, vitamin PP - 36%, phosphorus - 28.2%, chlorine - 30.2%, iron - 14.1%, iodine - 20.8%, cobalt - 214 .1%, copper - 12.6%, selenium - 42.6%, chromium - 64.2%

Benefits of Scrambled Eggs with Tuna and Tomatoes

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out mineralization processes bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Omelettes always come to the rescue when you need to prepare a quick, hearty breakfast, although for dinner soon This is also a pretty good option. Especially today's recipe: a delicious and nutritious tuna omelette. In our area, the most affordable one is canned tuna, which is what we will cook with.

A simple basic classic omelette is an inexhaustible field for culinary fantasies. With a slight movement of the hand, it turns into a simple omelet with zucchini or a hearty omelet with chicken, or transforms into a delicious scramble.

Omelet with tuna is not so familiar, but if you cook it once, I’m sure you’ll definitely want to repeat it. An omelette with tuna and tomatoes, or an omelette with tuna and cheese, or both :), the result is always very tasty!

Tuna omelette recipe with photo

We prepare the products. It is better to take eggs and milk at room temperature.

Grate the cheese, cut the tomato in half, remove the seeds and juice and cut the tomato pulp into cubes. Chop green onions into rings.

Break the eggs into a bowl, add milk, a little salt and ground pepper.

Add chopped onion to the eggs and whisk the mixture.

Pour vegetable oil into a frying pan and heat for a couple of minutes. Drain the filling from the tuna and mash it with a fork. Place the fish pieces into the frying pan.

After a minute, add the tomato cubes. Fry, stirring, for a minute or two.

Pour the omelette mixture into the pan. Mix quickly. Turn the heat down to low.

Sprinkle grated cheese on top of the omelette. Cover the pan with a lid and cook for 10-15 minutes. As soon as the top of the omelette sets, turn off the heat and leave it on the stove to cook in the residual heat.

Calories: Not specified
Cooking time: Not indicated

A recipe for those who like to have a hearty and thorough breakfast. An omelette with tuna and vegetables turns out to be very filling, and you definitely won’t want to snack on anything else before lunch. You can prepare it with both canned tuna and fresh fish, after frying it in a small amount of oil.
From vegetables, add whatever you consider necessary: ​​boiled green beans, onions, unsweetened pumpkin, zucchini, eggplant, carrots. Tomatoes are very desirable - they will give a slight sourness and juiciness to the omelette. The main thing is that the vegetables are ready quickly, and preparing breakfast does not take you much time. You can make an omelette with tuna and vegetables in the oven or in a frying pan - choose the option that is convenient for you.

Ingredients:

- eggs – 3 pcs;
- fried or canned tuna – 150 g;
- tomatoes – 2 pcs;
- green beans (boil) – 100 g;
- carrots – 0.5 pcs;
- unsweetened pumpkin - a small piece;
- salt - to taste;
- black pepper, spices - everything to taste;
- vegetable oil – 1-2 tbsp. spoons;
- milk or water – 0.5 cups;
- ground turmeric – 2-3 pinches (optional);
- green onions or any greens - 1 bunch.

Recipe with photos step by step:

Break the eggs into a deep bowl, add salt and ground black pepper and a little turmeric (if you want the omelette to be bright yellow).

Add milk or water. Using a fork or whisk, beat all ingredients into a homogeneous mass. A sign of a well-beaten omelette mass will be the appearance of light foam on the surface.

If you are making an omelette with canned tuna, remove the fish from the can, break it into small pieces or mash it with a fork (but not into a pate). Fresh fish should be salted, peppered, cut into small pieces and quickly fried over a well-heated vegetable oil. Transfer to a plate and divide into small pieces.

Chop all the vegetables for the omelette. Pumpkin in small cubes, carrots in strips or thin slices, tomatoes in small slices. Green beans Place in boiling water for two minutes. Heat a tablespoon of oil in a deep frying pan, add carrots, pumpkin and beans, fry lightly. Add the tomatoes, cover with a lid and simmer until the pumpkin and beans are soft. Don't forget to salt the vegetables and season with ground pepper.

Add pieces of fried tuna (or other fish) to the prepared vegetables or add canned tuna. Heat everything together, stirring with a spatula.

Pour the omelette mixture onto the vegetables and fish, shaking the pan so that the mixture is evenly distributed and fills all the voids between the vegetables.

Sprinkle finely chopped green onions or any herbs on top, cover the omelette with a lid and cook over low heat. An omelette with tuna and vegetables will be ready when there are no liquid areas left on the surface, it will become fluffy and airy.

Serve the omelette to the table immediately after removing it from the heat, in the same bowl (if it is a cast-iron portioned frying pan) or in a large frying pan, dividing it into pieces. We also recommend taking note of the recipe for Bon Appetit!
Advice. The omelette will become more fluffy and will not settle when cooling if you add a little wheat flour to the mixture of eggs and milk. To a tablespoon of flour you need to pour two tablespoons cold water and quickly rub all the lumps. Mix the resulting thick, homogeneous mass with milk or water (the amount is indicated in the recipe) and pour into the omelette mixture. Whisk quickly. Next, cook according to the recipe.
Author Elena Litvinenko (Sangina)

Hot hearty breakfast which will give you a boost of energy for the whole day - this is certainly egg omelet. Prepared as with various fillings, and without it.

According to this recipe, an omelette is fried stuffed with cheese and tuna, seasoned with onions. You can serve it with the addition of fresh vegetables and various tomato and mayonnaise sauces. And for lovers of vegetable breakfasts, the site also has a recipe for an omelet with vegetables in a frying pan.

Omelette is considered a dish French cuisine, although now it is prepared in all world cuisines. And it is called differently in many countries: in Italy - fritatta (with vegetables and herbs), in Spain - tortilla (with potatoes and onions), and in Japan - omuraisu (filled with rice). In England there is a completely interesting way of preparing an omelet: you need to prick a clove of garlic with a fork and stir the egg mixture with it while cooking.

IN classic recipe The omelet contains only lightly beaten eggs, fried in oil in a frying pan. But today there are thousands of options for preparing this delicious and hearty dish. And you can even make an omelette soufflé. Beat the whites separately until they form a stable foam and add them to the other ingredients.

For dietary option In an omelet, you can only use whites, and if you want to get a thick omelet, then make it from yolks.

Try our version of an omelette filled with cheese and tuna. This great recipe for a homemade breakfast and it will undoubtedly diversify your menu. And don’t be afraid, for the recipe you will need not fresh frozen tuna, which is quite expensive, but canned in a jar. Canned food is very inexpensive, so breakfast can be called budget.

Read also:

Cooking time: about 20 minutes
Yield: 1 serving

Ingredients:

• Chicken egg – 2 pcs.
• Milk – 2 tablespoons
• Flour – 1 tablespoon
• Onion – 20 g
• Canned tuna in oil – 20 g
• Hard cheese – 20 g
• Butter – 20 g
• Salt - to taste
• Sugar - a pinch

How to cook a delicious tuna omelette

1. Chicken eggs rinse under running water to remove all dirt from them. We take a deep plate, in which it will be convenient to work with a mixer, break the eggs there.

Advice. Add milk strictly according to the recipe, as excess liquid spoils the dish. If there is too much milk, the omelet will be too wet and will fall off quickly. A little flour or semolina will add fluffiness to your omelette.

3. Beat with a mixer or whisk until smooth.

Advice. Regardless of the chosen filling in the omelette, it should be added after the main egg mass has been beaten.

4. Peel, cut the onion into small cubes and fry. It should take on a light golden hue.

5. Place a piece on a hot frying pan butter.

Advice. For omelettes, it is better to use a thick-bottomed or cast-iron frying pan.

6. When the butter has melted, distribute it evenly over the surface of the pan and pour in the egg mixture.

At the very beginning, cook the omelette over high heat, and when it sets, the heat needs to be reduced.

7. We wait about two minutes, the omelette should set and begin to bake.

Advice. If you cook an omelet under a lid, you can grease it with a piece of butter on the inside. Then the dish will turn out more magnificent and taller.

8. As soon as we are convinced that the structure of the omelette has become dense, we begin laying the filling. It is laid on one edge.

First add the cheese, grated on a medium grater.

9. Place onions on top of the cheese.

10. Place pieces of tuna fillet on top of the onion and sprinkle with grated cheese again.

11. Fold one edge over the other and fry for about two more minutes.

12. Remove from heat and place on a plate. Omelet with canned tuna is ready! The recipe with photo is quite simple and straightforward. We serve everything for breakfast.