Last updated on January 29th, 2019 at 03:56 pm
Make this easy low-carb tuna recipe for breakfast or lunch! It’s high-protein and good source of antioxidants. To meal prep this tuna omelette recipe: pour the mixture into muffin cups, bake and make mini frittatas to grab and go.
After 2-3 weeks of eating “vegan”, last week I decided to load on some protein and on vitamin D to help me get out of the slump I was in. It was rainy and dark all the time, so chickpeas somehow weren’t enough. But I do still love you, dear chickpeas.
So, I was craving fish like never before. But I didn’t want my house to smell like fish – I opened a can of tuna (go ahead and judge me – I don’t care) and came up with this high protein and low-carb
It’s like a tuna frittata, but I called it an omelette originally, because I didn’t realize it’s a frittata.
Then I made all kinds things with this recipe. I discovered you can also bake this mixture in muffin cups in the oven. I haven’t done it with tuna, but I’ve tried with broccoli and other vegetables and it’s just delicious.
It’s a healthy high-protein snack that’s perfect on the go. Take 2-3 and you’ve got a lunch.
These tuna frittatas (let’s call them that) are rich in antioxidants, protein, low in carbs. Plus they are a good source of vitamin D, which is awesome, if you, much like me, live where the sun doesn’t shine – the ass of the universe.
Ok, poetry class dismissed. Now let’s do this.
Make this low-carb high-protein tuna recipe for breakfast or lunch! It’s filling, easy and tasty! You can also meal prep this recipe: Double it, pour the omelette mixture into muffin cups, bake and you have mini frittatas to grab and go.
- 3 eggs
- 1 can of tuna
- 1 small onion
- ½ cup broccoli florets
- ½ green or red pepper
- olives, pitted, chopped
- 1/2 Avocado
- 1 tomato, chopped
- Arugula/Spinach – other greens
- whole grain bread (optional, if not low-carb)
- Chop onion, broccoli (chop florets smaller), green peppers, olives and put in a mixing bowl. Add the eggs and the tuna.
- Mix everything well together.
- Cover the whole surface of a frying pan (middle-sized) with olive oil and add the omelette mixture. Spread it on the whole surface and cook for 3-4 minutes at medium-high to high heat.
- Flip and cook also the other side. If you can flip without breaking it – you’re my hero! I can’t do it.
- After 3-4 minutes turn off heat and you’re ready. Make sure the omelette is nicely browned, but not burned!
- Serve with avocado, tomatoes and leafy greens like arugula. Optionally, if you don’t need the recipe to be low-carb – serve on whole grain bread or use low-carb bread.
Optionally you can also meal prep this mixture by pouring it into muffin cups and baking it at medium-high heat. It’s a delicious meal prep breakfast or lunch recipe
I hope you enjoy this recipe, if you have any questions, let me know in the comments below!