A Tuna filling and combining it with Eggs for a Tuna Omelette. This is a very nice breakfast with such a beautiful flavor.
Fish is something I believe is an excellent Breakfast. Providing Protein and Fats, but not too heavy where you get full. There are plenty of ways to prepare or include it for Breakfast. Here, we use canned Tuna to make a Delicious Filling for Tuna Omelettes.
Tuna Omelette Filling
The Tuna Filling is the old Tuna Melt Recipe. Combine this with Cheese to create the Filling for the Omelette. I usually use Sliced Cheese/Velveeta or Shredded Cheddar.
Have this made and set aside to split the filling in half for 2 portions of Tuna Omelets. Just scoop out a spoonful at a time and place it in the Omelette, well spread out on one side.
Tuna Omelette Filling
- 1 Can Tuna – in water, with juice squeezed out
- 3 Tbl Mayo
- 1 tsp Prepared Mustard & Sweet Relish
- 1/2 tsp Lemon Juice
- 1/4 tsp Sugar
- 1/8 tsp Sea Salt & Black Pepper
Eggs
Use 2 Eggs per person. If serving this with Hollandaise Sauce then use the egg whites split evenly between the two portions or place the Egg Whites into Ice cube trays to freeze and use in other recipes or to brush bread with.
Eggs
Season the Eggs with Salt & White Pepper, Chinese Chives or Green Onions.
Cooking Tuna Omelette
Cook over medium heat. Pulling the Egg Mixture towards the center, creating more surface area on the pan for the raw egg to fill in and create a body for the Omelette. Tilt the Pan to assist and get some of the runny egg underneath.
Place shredded cheese or Cheese Slices in the middle. Top with Tuna Filling, evenly distributed. Once the egg is almost set. Then continue to cook to allow the Eggs to firm up for easy flipping. This will take a few minutes.
To assist with folding. Tilt the pan a bit when folding it over, or Tilt the pan unto the Plate and fold over. It can be a bit tricky. But if you allowed enough time for the bottom to firm up, you should fair out okay.
Hollandaise Sauce
Hollandaise Sauce is perfect to serve with this, as the leftover Egg Whites can be split between the two portions for Tuna Omelette. This makes the whole dish really stand out.
Hollandaise Sauce
- 3 Egg Yolks
- 1/2 C Butter
- 1 Tbl Lemon Juice
- 1/4 tsp Butter Popcorn Seasoning
- 1/8 tsp White Pepper
- 1/8 tsp Black Salt
Equipment
- 1 Omelette Pan or small frying pan
- 1 Small Bowl to mix the Tuna Filling
- 2 Small bowls for the Eggs
Ingredients
- 2 Eggs - per portion
- 1 Tbl Chinese Chives or Green Onions - per portion
- 1/8 tsp Sea Salt & White Pepper - per portion
- 1 Cheese Slice or Shredded Cheddar Cheese - per portion
- 1 portion Hollandaise Sauce
Tuna Filling
- 1 Can Tuna - in water, with the juices squeezed out
- 3 Tbl Mayo
- 1 tsp Prepared Mustard & Sweet Relish
- 1/2 tsp Lemon Juice
- 1/4 tsp Sugar
- 1/8 tsp Sea Salt & Black Pepper
Instructions
- Prepare the Tuna Filling and set aside.
- Crack 2 eggs into each bowl and add 1/8 tsp of Sea Salt & White Pepper with Chives to each bowl for 2 portions. Whisk well.
- In a Skillet over medium heat, add butter. Wait till the butter gets hot and add in the Bowl of Scrambled Eggs. Pull the outside of the egg towards the center to allow more of the Egg mixture to hit the pan and give the Omelette Body. Tilt the Pan around to evenly coat.
- Once mostly set. Place cheese and half of the Tuna Sandwich filling in the middle, evenly spread out and continue to cook a few minutes or until the egg is set enough that it can be folded over without breaking. To help with this, tilt the pan a bit and then fold the Omelette over.
- Plate and Serve with Hollandaise Sauce and Optionally Garnish.