Tuna and mushroom omelette

Tuna and mushroom omelette

Have you noticed how your breakfast choices are different when someone else is doing the cooking? When I’m away I can always go for an omelette and I like to vary the filling.

When I’m home I like to save time in the morning by making my omelette the night before while dinner is cooking away.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g tuna chunks in brine or spring water
4 whole eggs
116 g mushrooms, sliced
46 g spring onion
10 g fresh parsley
6 g olive oil
149 g spinach
39 g cheddar cheese, grated
46 ml reduced fat sour cream
salt and pepper


  • Put a frying pan on a medium heat to warm.
  • Crack the eggs into a bowl along with the grated cheese and the reduced fat sour cream before beating the ingredients together.
  • Using a pastry brush, brush the base of the frying pan with a little oil before pouring in the egg mixture.
  • When the egg has almost set, carefully turn the omelette over to set the second side.
  • Remove the omelette from the pan and add to your plate.
  • Put the frying pan back onto the heat and add the remaining oil.
  • Add the tuna to the pan along with the mushrooms and chopped spring onion.
  • Take a few minutes to soften the vegetables before adding the spinach to wilt.
  • When the spinach has wilted add a squeeze of lemon to lift the tuna.
  • Spoon half of the mixture into the centre of omelette and fold over the sides.
  • Spoon the remaining mixture over the omelette before garnishing with the parsley.

Recipe Notes

  • For anyone following 2018 BC plans, tuna is a swap for chicken.
  • For anyone following older BC plans, tuna has been used instead of chicken.
  • Why not batch cook this dish for another day.

Nella Foulds
Nella Foulds

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