Tuna and Cheese Omelet
Prep time
Cook time
Total time
A high protein tuna and cheese omelet recipe made with fresh eggs, tuna salad, and medium cheddar cheese.
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 4 eggs
  • 1 small can tuna
  • ⅓ cup mayonnaise
  • 6 ounces shredded medium cheddar cheese
  • 2 Tablespoons Parmesan Cheese
  • Dash of salt
  • Dash of Pepper
  1. In a small mixing bowl, break eggs and mix with a whisk. Set aside.
  2. Prepare the tuna salad in a separate mixing bowl by mixing the small can of tuna with the mayonnaise. Set aside.
  3. Shred the cheddar cheese and set aside.
  4. Spray a cold 10" stainless steel frying pan with non-stick vegetable cooking spray and then preheat for 4 minutes on medium heat. Test how hot the pan is by sprinkling a few drops of water on it. You should have a good sizzle, but not too hot.
  5. In a separate small mixing bowl, whisk two of the eggs together.
  6. Pour the whisked eggs into the pan and let them cook until they are almost set up. The eggs should slide easily within the pan.
  7. Sprinkle the eggs with 1 Tablespoon Parmesan cheese, salt, and pepper. Add in a spoon or two of the tuna and half of the shredded cheddar cheese.
  8. Slide the cooked egg out onto a plate. Place in microwave for 30 seconds to melt the cheese, then fold over in half with a pancake turner.
  9. Repeat the process for the second omelet.
Makes 1 large omelet
Recipe by Vintage Cooking at https://www.vintagecooking.com/tuna-and-cheese-omelet/