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474 kcal
15 min.
Tuna, spinach, and sun-dried tomato omelette

Recipe for Tuna, spinach, and sun-dried tomato omelette

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x portion

NaN g

474 kcal

x g

1 kcal

473.7
Calories
32.2g
Prot.
34.5g
Fat
7.4g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Eggs chicken2× portion (120 g)
  • Tuna, canned in brine, drained2× tablespoon (60 g)
  • Onion0.5× piece (60 g)
  • Tomatoes, sun dried1× handful (35 g)
  • Spinach, fresh or frozen1× handful (25 g)
  • Dill, fresh2× tablespoon (10 g)
  • Olive oil1× teaspoon (5 g)
  • Salt2× pinch (1 g)
  • Pepper, black0.5× pinch (0.5 g)
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How to make Tuna, spinach, and sun-dried tomato omelette

  1. 1. Finely chop the onion and sauté in olive oil in a pan. Once the onion is translucent, add spinach, season with salt and pepper, and fry until it reduces in volume.

  2. 2. Mix eggs with tuna in a bowl.

  3. 3. Once the spinach is ready, pour the egg-tuna mixture over it, then cover the pan, reduce the heat, and wait until the omelette sets.

  4. 4. Slide the omelette onto a plate and spread skyr on it, finally sprinkle with chopped dill and finely chopped sun-dried tomatoes.

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