It's Saturday morning and what better way to cure a hangover than a hearty brunch with loved ones.
Went all out this morning with greek yoghurt, fruits, gluten free bread, sugar free jams, pancakes, and tuna omelet. I know it seems strange to put tuna in an omelet but trust me this is a winner! Once you try it you are bound to be hooked!
Carlitas tuna omelet (serves 3)
Ingredients:
1 can dolphin-free tuna drained
3 cloves garlic chopped
1/4 onion finely chopped
2T chopped parsley
1/2 cup massaged kale finely chopped
1/2 cup chopped mushrooms
paprika
chicken spice
black pepper
rock salt
2 full eggs
4 egg whites
non-stick oil spray for cooking
1t olive oil or coconut oil
Method:
Lightly braise onion, garlic and mushrooms in oil until cooked.
Add tuna and parsley. after cooking spray with nonstick spray.
In a separate bowl, whisk the eggs, pepper, salt, paprika and chicken spice.
Add the egg mixture to the pan. Ensure the pan has enough non stick spray in the pan before adding the egg mixture (we don't want the egg sticking to the pan!)
With your egg lifter push the sides of the omelet to the centre to ensure an even distribution of egg mixture in the pan.
Sprinkle the omelet with kale and cover.
Simmer and then place under a grill for a few seconds to cook the top of the omelet. Do not overcook the omelet. Once the top is cooked take the omelet out of the oven immediately. If you do not have an oven simply leave the omelet on the stove on low heat and allow to simmer covered with a lid and keep shaking the pan to ensure the uncooked egg on the top distributes evenly.
No comments:
Post a Comment