Roasted Red Pepper And Tuna Omelette
7 ingredients
2 steps
Ingredients
- 2 tins 185g tuna in brine, drained
- 1 jar 370ml roasted reppers, drained and thinly sliced
- 2 None cloves garlic, finely chopped
- 40 g Parmesan cheese, finely grated
- 5 tbsp olive oil
- 8 medium eggs, seperated
- 1 stalk thyme, leaves removed
Directions
-
1Heat 1 tbsp oil in a pan, add the peppers and saute briefly. Add the garlic and saute for about 1 min. Remove from the heat and place in a bowl with the tuna and 1/2 the Parmesan cheese. Beat the egg whites until stiff then season then fold into the pepper mixture.
-
2Heat 1 tbsp oil in a 6 inch omelette pan, add 1/4 of the omelette mixture and cook over low heat. Once cooked, place on a warm plate and add two egg yolks to the top. Keep warm in the oven while making the remaining omelettes. To serve, sprinkle the omelettes with thyme and Parmesan cheese.
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