Ingredients for Tuna Omelet With Cream Cheese
- 1 (5 ounce) can tuna in water, drained
- Mayonnaise
- Onion
- 2 tablespoons softened cream cheese
- 3 large eggs
- Cream
- 1 tablespoon butter
- Cheese
- Black Olives
- Dill
- Garlic Powder
- Onion Powder
- Salt
- Pepper
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How to Make Tuna Omelet With Cream Cheese
- In a medium bowl, combine 1 (5 ounce) can tuna in water, drained, with 2 tablespoons mayonnaise. Gently mix until combined.
- In a separate small bowl, whisk together 3 large eggs and 2 tablespoons milk. Season with salt and pepper to taste.
- Melt 1 tablespoon butter in an 8-inch nonstick omelet pan over medium heat. Once melted and shimmering, pour in the egg mixture.
- Let the eggs cook undisturbed for about 30 seconds. Then, gently lift the edges of the omelet with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking until the eggs are mostly set but still slightly moist on top, about 2-3 minutes.
- Sprinkle 1/4 cup finely chopped onion evenly over one half of the omelet.
- Spread 2 tablespoons of softened cream cheese over the onions.
- Top the cream cheese with the tuna mixture.
- Fold the omelet in half.
- Cover the pan and cook for another minute, or until the cheese is melted and the filling is heated through.
- Garnish with fresh herbs (optional, such as chives or dill) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
60g
Carbs
1g
