Zucchini and Tuna Omelette

Name: Zucchini and Tuna Omelette
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 large zucchini; 1 can of tuna in spring water; 15 egg whites; 2 eggs; Pink Himalayan salt; Coarse grater

Eggs

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Today I'm making a zucchini and tuna omelette to give our everyday Spanish omelette a fresh twist, without fussing over complicated ingredients. It's made with grated zucchini, tuna in spring water, egg whites, and whole eggs, cooked right in the skillet. I have it ready in 25 minutes and it makes four servings: a wholesome homemade option for an easy lunch or dinner.

To make sure it turns out just right, I recommend draining the tuna well and squeezing the excess moisture out of the grated zucchini before mixing everything together. That way it sets nicely without turning watery. If you were looking for zucchini and tuna patties, you can also cook this mixture in smaller portions—just keep an eye on them since they'll cook through much faster.

For a little variety, try my Zucchini and turkey omelette and my Egg white and tuna omelette, two great alternatives made with familiar ingredients.

Prep: 10 minCook: 15 minServes: 4

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Ingredients

These are the ingredients you'll need for this recipe

1 large zucchini
1 can of tuna in spring water
15 egg whites
2 eggs
Pink Himalayan salt

Utensils

Coarse grater

Step by step

Method

1Wash the zucchini, trim off the ends, grate it coarsely, and place it in a mixing bowl.
2Next, drain the tuna well and flake it into the same bowl with the zucchini.
3Season to taste with pink salt.
4Whisk the whole eggs with the egg whites and add them to the bowl, mixing well so all the ingredients are nicely combined.
5Cook in a non-stick skillet on one side, and once set, flip to finish cooking the other side.
6All done! Our zucchini and tuna omelette is ready to enjoy.

Frequently asked questions

How long does the zucchini and tuna omelette keep in the fridge?

If it's well set, you can keep it in the fridge for up to two days in an airtight container. Put it away within two hours of cooking, and reheat only the portion you're planning to eat.

Can I use tuna in oil instead of tuna in spring water?

Yes, you can swap it for a can of tuna in oil, drained thoroughly. Taste the zucchini and tuna mixture before adding the eggs so you can adjust the salt.

How do I keep the zucchini omelette from turning out watery?

Grate the zucchini on the coarse side of the grater and squeeze it in a clean tea towel or a colander to get rid of the excess water. Drain the tuna well too, and cook over moderate heat so the center sets without burning the outside.