Saturday is my favourite day of the week. Sure, I have study to do, a run to go for, things to prepare . . . But you know what? I can make myself a special breakfast and not worry so much about school-day rushing. Not that this breakfast takes an awful lot of time to prepare – indeed, if you’re organised, this is incredibly quick and tasty!
The olives, tuna, olive oil, and cheese all add valuable fat to keep you full and make this super-satisfying. This omelette is, of course, high in protein and low-carb, but if you’d like some extra padding you could serve this with grainy, wholemeal toast. I had mine with green beans! For my sister, I made this extra cheesy, because she likes it that way. Okay, who am I kidding? I did it mostly for myself! Who can resist a melted puddle of cheesy goo? Not Fizzi. Nunca, never!
It you have any other vegetables or herbs you’d like to throw into this, feel free! I actually used the olive oil in the can to fry my omelette, but if you’re using tuna in brine or water, just add fresh olive oil/ coconut oil/ butter. There are no rules for omelettes! Apart from having eggs. That’s kind of crucial.
This recipe can be gluten-free, grain-free, low-carb, and nut-free.
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2
Ingredients:
– 3 eggs
– 1 tin tuna in olive oil (drained, reserve oil)
– 50-80 grams crumbled/ cubed feta
– black pepper
– small handful sliced black olives
– handful fresh basil leaves, torn
– 1/2 teaspoon chilli powder, optional
– handful grated cheese of choice (I used Edam)
– green beans, extra basil leaves (to serve)
Method:
1. In a bowl whisk the eggs well. Add the tuna, feta, pepper, olives, most of the basil, chilli, and a bit of grated cheese. Mix to combine.
2. In a frying pan, heat the olive oil from the tuna (or use butter/ coconut oil). Heat until sizzling, then add the egg mixture. Cook until the bottom is set. Flip (as neatly as you can!) and sprinkle over the remaining cheese.
3. Once the other side is cooked nicely and the cheese has melted, remove from the pan and serve with toast/ beans if desired. Top with basil leaves, and enjoy! 🙂
