Tuna Omelet With Cream Cheese
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
1-2
ingredients
- 1⁄3 cup cooked tuna (canned works great)
- mayonnaise, to taste
- 1⁄2 small onion, sliced and carmelized
- 1 -2 tablespoon cream cheese
- 2 large eggs
- 2 tablespoons cream or 2 tablespoons milk
- butter, for cooking omelet
- other cheese (grated) (optional)
- black olives (sliced or chopped) (optional)
- dill or other herbs (optional)
- garlic powder (optional)
- onion powder (optional)
- salt (optional)
- pepper (optional)
directions
- Mix tuna with mayo as you would for a sandwich.
- Beat eggs with milk in a small bowl.
- Melt butter in omelet pan then add egg mixture.
- Prepare omelet as usual, lifting the edges to allow liquid to run underneath for even cooking.
- When eggs are set to desired preference, place tuna mixture, onions, cream cheese (in small blobs or thin slices) on one half of eggs.
- Add options at this time, or save for garnish.
- Fold omelet.
- Cover and remove from heat and allow to stand until cheese is soft and filling is warm.
- You may also warm tuna filling in microwave before adding it, or skip folding your omelet and place under broiler.
- Garnish and serve.
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Reviews
-
Snowy morning in New England, and we were STARVING. I've had my eye on this recipe for ages, and we had all the necessary ingredients in the house. YUMMY! Really nice looking omelet and even better tasting. Loved the use of cream cheese- makes it rich and creamy. I doubled the eggs, because of prior reviews saying there was too much filling. This turned out to be a big hearty omelet, split in half for two. I used FF 1/2 and 1/2, and 1/3 less fat cream cheese. Seasoned with garlic powder, oregano, cayenne and salt and pepper. Fantastic.
-
This was quite tasty and satisfying. I omitted the olives, garlic and onion powder, used fresh basil, low fat milk and lite cream cheese. I cut back the onion to 1/4, which was plenty for my taste. Next time I'll either cut back on the tuna or add extra eggs (and make it for two) as there was too much filling. This didn't affect the flavour, but I couldn't fold the omelet and it was difficult to get out of the pan. Will make again!
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RECIPE SUBMITTED BY
GinaS
Portland, Oregon
After many many years of having a houseful of kids, I'm now cooking for one (sometimes 2 when my teen finds his way home). It's actually quite a challenge and it's a good thing I like leftovers!