05/06/2026
from
The Life of a Chef Girl 🧡💚
Thought I’d share this HIGH PROTEIN TUNA OMELETTE today! These flavours just sing 🎶…seriously! And it’s high protein so you know what that means - you’ll be dancing and feeling fab all day long. 💃🏽
SERVES 2
80g courgette, grated + pressed in kitchen roll to remove water
10g leek or onion, finely chopped
2 tbsp olive oil + more to fry
2 tsp nutritional yeast (optional but recommended or use 2 tbsp feta or Parmesan)
2 large eggs, whisked with fork
1 tsp dijon
2 tsp capers, finely chopped
4 green olives, pitted and chopped
1 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
1/2 - 1 tsp lemon, optional
1 tbsp sun-dried tomatoes, chopped (optional)
Good pinch of salt and pepper
1 tin tuna steak, drained + patted dry (120g)
Option to top with roasted tuna, avocado, herbs and rocket.
Add 2 tsp olive oil to a non-stick pan and heat on medium. Fry leek or onion for 2 - 3 mins till soft. Option to add 1 clove garlic if you like too. Set aside.
Add courgette, nutritional yeast (or cheese), eggs, dijon, capers, olives, herbs, lemon, sun-dried tomatoes, tuna, pepper and optional salt to a bowl with cooled onion mix and stir to combine. Place in fridge for 10 mins or overnight if meal prepping for the morning.
Heat a really good slug of olive oil (to prevent sticking) in a clean non-stick pan. Add tuna mix and spread with spatula. Cook for 4 - 5 mins undisturbed or until cooked through. Option to flip and cook for 1 - 2 mins if you prefer.
