Today I'm turning egg whites and tuna into a straightforward omelette, the kind that saves the day when you want a fuss-free meal. It's made with tuna in spring water, fresh parsley, and, if you like a little kick to finish, a pinch of ground cayenne. With 5 minutes of prep and 12 of cooking, you have a recipe for four that goes with any side you fancy.
Whenever I make egg white omelettes, I drain the tuna really well so I don't add extra liquid to the mix, and I keep an eye on the cooking time so it doesn't dry out. If you're looking for simple meal ideas for workout days, this is an easy option that pairs brilliantly with boiled potatoes and a salad.
For a change of pace, try the Egg white omelette with peppers, garlic, and whole egg and the Courgette and tuna omelette, two great alternatives for pairing eggs with vegetables.
Yes, pasteurised egg whites work just fine. Check the packaging for the measurement equivalent to 16 egg whites.
Drain the tuna well and cook the omelette over gentle to medium heat, taking it off the heat as soon as it sets. A non-stick pan helps you handle it without it catching.
Once fully cooked, store it in an airtight container and eat it within two days. Get it into the fridge within two hours of cooking, and only reheat the portion you're about to eat.
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