Nutritious & Easy Tuna Vegetable Rolled Omelet
Nutritious & Easy Tuna Vegetable Rolled Omelet
Quick and Delicious Tuna Vegetable Rolled Omelet Using Fridge Staples.
Hello everyone! Today, I’m sharing a recipe for a ‘Tuna Vegetable Rolled Omelet,’ perfect for those days when it’s too cold to go grocery shopping and you want to make something delicious with ingredients you already have at home. With just eggs, tuna, and common pantry staples like onion and green onion, you can create a wonderful dish. It’s simple, nutritious, and incredibly satisfying. Shall we make it together step-by-step?
Main Ingredients- 3 Tbsp Olive Oil
- 1 can Tuna (drained)
- 1 stalk Green Onion
- 1/2 Onion
- 3 Eggs
- 2 pinches Salt
Cooking Instructions
Step 1
First, finely chop the green onion into small, cute rounds. Chopping them thinly ensures a pleasant texture when cooked inside the omelet.
Step 2
Similarly, finely mince the onion. Minced onion blends well with the egg mixture and makes it easier to eat.
Step 3
Crack 3 eggs into a large bowl. Using fresh eggs will yield a more delicious result.
Step 4
Add 2 pinches of salt to season. If you prefer a saltier taste, you can add a little more.
Step 5
Whisk the eggs and salt vigorously with a whisk until well combined. Whisking until slightly frothy will help create a softer omelet. Let’s ‘shake, shake’ it up in the bowl with some energy!
Step 6
Add the prepared green onions to the whisked egg mixture. The fragrant green onions will enhance the overall flavor of the omelet.
Step 7
Add the minced onion to the egg bowl as well. The sweetness of the onion adds a natural umami flavor to the rolled omelet.
Step 8
Finally, drain the tuna thoroughly by pressing it against a sieve to remove excess oil, then add it to the egg mixture. Draining the tuna prevents the omelet from becoming greasy and keeps the taste clean and savory.
Step 9
Mix everything together once more with vigor! Shaking it up until you hear ‘shake, shake’ will ensure the ingredients are evenly distributed in the egg mixture, making for a more appealing rolled omelet.
Step 10
Now, heat a non-stick pan over medium-low heat and generously add 3 tablespoons of olive oil. Ensure the oil coats the entire surface of the pan.
Step 11
Pour a thin layer of the egg mixture onto the heated pan, tilting it to spread evenly. Once the bottom starts to set, move on to the next step.
Step 12
When the bottom is cooked, use chopsticks or a spatula to carefully start rolling the omelet from one end. Be mindful of the heat to prevent burning; cook over gentle heat. Rolling slowly will help create a beautiful shape.
Step 13
Once you’ve rolled about halfway, gently push the omelet to one side of the pan and pour more egg mixture into the empty space. It’s important to slightly overlap the new egg mixture with the already rolled part so they stick together. Continue rolling by repeating this process, and you’ll achieve a thick and appetizing rolled omelet.
Step 14
Slice the rolled omelet into your desired size. Slicing them into bite-sized pieces, not too thick or too thin, makes them easy to eat. I ended up with 3 generous portions of this vegetable tuna rolled omelet. Aren’t they wonderfully round and appetizing?
Step 15
Ta-da! Your delicious Tuna Vegetable Rolled Omelet is ready! It’s great served warm, but it’s also a fantastic side dish that tastes good even when cold. Enjoy it with ketchup for an extra touch of flavor!
