Cheesy Tuna Omelette

    20 minutes

    This is a great cheesy, creamy omelette with enough extra ingredients to make it a full meal, lunch or dinner.

    18 people made this

    Serves: 2 

    • 2 teaspoons vegetable oil
    • 1/2 small onion, chopped
    • 1 (185g) tin tuna, drained
    • 1/3 cup sour cream
    • 3 tablespoons cream cheese
    • 60g grated mozzarella cheese
    • 70g sliced black olives
    • 1/8 teaspoon dried dill
    • 1/8 teaspoon garlic powder
    • 5 eggs
    • 1/4 cup (65ml) milk
    • 2 teaspoons vegetable oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat 2 teaspoons vegetable oil in a large frypan. Cook and stir onion over medium heat until onions begin to brown.
    2. Combine tuna, sour cream, cream cheese, mozzarella cheese, olives, dill, garlic powder and cooked onion in a large bowl.
    3. Beat eggs with milk in a large bowl. Heat 2 teaspoons of oil in the frypan used to cook the onions. Pour the egg mixture into the hot pan. As eggs set, lift the edges to allow the liquid to run underneath for even cooking. When eggs are almost fully set, spoon tuna mixture onto one half of the eggs; fold the untopped half over the filling. Cover pan, and remove from heat. Allow omelette to rest in covered pan until the cheese is melted.

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    Reviews in English (12)


    Very good with salmon! Next time I'll leave out the onions though...  -  11 Nov 2009  (Review from Allrecipes USA and Canada)


    I love anything cream cheesy and thought that the tuna combination looked interesting. It did not disappoint. I made it for Mother's Day brunch and both my mom and I LOVED it. I changed nothing in the recipe. However, I didn't use it all in the two omelets so I had leftover filling and it was delicious with crackers the next day. Thanks for sharing!!!  -  19 May 2009  (Review from Allrecipes USA and Canada)


    I liked the flavor of the tuna mixture. I did add salt and pepper to both the eggs and the tuna. I do think the filling needed some texture so next time I'll add some spinach or something to it  -  10 Nov 2012  (Review from Allrecipes USA and Canada)