Tuna Omelette

A simple and easy breakfast for a sunday morning.

❌90 grams tinned tuna in water
❌1 tsp extra virgin olive oil
❌2 free-range eggs, whisked
❌1/4 tomato, diced
❌1/4 cup rocket lettuce
❌salt
❌pepper

If cooking more than one serve, cook each omelette one at a time.

Drain the tuna.

Heat oil in frying pan over medium heat.

Add the eggs and swirl them around the
pan to cover the base.

Sprinkle over the tuna, tomato and rocket and season with salt and pepper.

Cook for a further 4-5 minutes or until the egg is cooked through.

Flip the omelette in half and slide onto a plate to serve.