Fluffy Tuna-Can Omelette
Quick to make with just canned tuna and eggs. Wrapped in mayo-mixed egg, good for breakfast or a bento.
Ingredients
- Eggs3
- Canned tuna1 can (about 70g)
- Onion1/8
- Mayonnaise1 tbsp
- Salt and peppera pinch
- Butter10g
- Ketchup & parsleyto taste
Directions
- Drain the tuna well. Mince the onion, put it in a heatproof dish with the tuna and microwave (600W) for 1 minute without wrap.
- Beat the eggs in a bowl and mix in the mayonnaise, salt and pepper (the oil and vinegar in mayo keep it soft even when cooled).
- Melt the butter in a pan over medium; once the foam settles, pour in the egg all at once. Stir with chopsticks, and once soft-set lower the heat.
- Place the tuna and onion on the near half and fold the far egg over to cover.
- Tilt the pan and slide it onto a plate, then top with ketchup and parsley.