Name: Mozzarella, spinach and tuna omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 eggs, at room temperature; 125 gram can super-sweet corn kernels, drained; 1 small red capsicum, finely chopped; 425 gram can tuna in oil, drained, reserving 1 tablespoon oil; 50 gram baby spinach leaves; 1/2 cup coarsely grated mozzarella cheese; 4 thick slices sourdough bread, toasted and buttered, to serve

Mozzarella, spinach and tuna omelette

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

8 eggs, at room temperature

125 gram can super-sweet corn kernels, drained

1 small red capsicum, finely chopped

425 gram can tuna in oil, drained, reserving 1 tablespoon oil

50 gram baby spinach leaves

1/2 cup coarsely grated mozzarella cheese

4 thick slices sourdough bread, toasted and buttered, to serve

Method

1.Whisk eggs with 2 tablespoons water in a large jug. Add corn and capsicum; stir to combine. Season with salt.

2.Heat half the reserved tuna oil in a small non-stick frying pan over moderate heat. For each omelette, pour 1/4 of the egg mixture into the pan and tilt to cover base. Cook for 1-2 minutes or until set underneath.

3.Top with a quarter of the spinach, tuna and cheese. Fold omelette over to enclose filling. Cook for 1 minute more. Slide onto a plate.

4.Serve omelettes with toast.

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Ingredients

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