Omelette with creamy tuna and avocado

Omelette (or omelet) is not only perfect for breakfast, but also for lunch. It’s can be done quickly, includes a high amount of protein and saturated fat which gives a longer satiation and – it’s delicious. When you prepare an omelette, you can use the vegetables you have at home before they get too old. I found asparagus and green onion which I used. To my omelette, I serve a simple tuna salad and avocado.

Ingredients (4 pers): 

  • 6 organic eggs
  • 6 tbs water
  • 6 asparagus
  • 4 green onions
  • 4 tsp olive oil
  • salt and pepper

Tuna salad

  • 2/3 cup sour cream light 
  • 2 cans tuna in water
  • 2 tbs chopped fresh chives
  • 2 tbs chopped fresh dill
  • salt and pepper
  • 2 avocados
  • 1 lemon
  • fresh dill

For the tuna salad, mix sour cream, tuna (without the water), chopped chives and dill in a small bowl. Seasoning with salt and pepper. Let it rest until your omelette is ready.

Whisk egg and water in a bowl. Add your cut vegetables (here asparagus and green onion) and salt and pepper. Use a cooking pan, heat to medium heat and add some olive oil. Fry four omelettes, one at the time. Use a flat plate as help when turning them around. Place each omelette on a plate, fold them to half. Add a couple of spoons of the tuna salad. Half the avocados and place one half on each plate. Garnish with a slice of fresh lemon, dill and chive.

Smaklig måltid!

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My plate is from Danish “Royal Copenhagen”.

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