Mushroom & tuna omelette

Serves: 1 · Preparation: about 5 minutes · Cooking: about 10 minutes.

Cook the mushrooms before adding the eggs. Their moisture needs time to evaporate; otherwise the filling can make the omelette wet and difficult to fold.

Equipment

A 20–24cm non-stick frying pan, bowl, fork, spatula, knife and chopping board. A lid can help set the top gently.

Ingredients

• 2–3 eggs, depending on appetite and pan size
• 75g mushrooms, cleaned and sliced thinly
• About 60g drained tinned tuna, roughly half a small tin depending on the pack
• 1 teaspoon oil or a small knob of butter
• A small pinch of black pepper
• 15g grated cheese, optional

Method

1. Prepare first. Drain the tuna well and flake with a fork. Beat the eggs in the bowl with the pepper. Have the spatula and a plate ready before starting.
2. Cook the mushrooms. Warm the oil or butter over medium heat. Add the sliced mushrooms and cook for about 4–5 minutes, stirring, until softened and their released liquid has mostly evaporated. Reduce the heat if they catch.
3. Add the tuna. Stir it through the mushrooms for a minute or two until hot. Spread the filling evenly in the pan.
4. Add the eggs. Reduce to medium-low heat and pour in the beaten eggs. As the edges set, gently draw them towards the centre with the spatula, tilting the pan to let uncooked egg reach the empty space.
5. Let it set. Cook gently for around 3–5 minutes, adjusting to the thickness. If the bottom is setting before the top, lower the heat and cover briefly. For this recipe, cook until there is no liquid egg remaining. Add the optional cheese towards the end.
6. Fold and serve. Slide the spatula under one half and fold it over. If folding is awkward, serve it open rather than breaking it up in pursuit of a perfect shape. Eat immediately, with toast or a simple salad if you like.

Common sticking points

Watery filling: drain the tuna and give the mushrooms more time before adding the eggs. Rubbery edges: lower the heat; the centre needs time without the outside frying hard. Too thick: use a slightly wider pan or make two smaller omelettes when scaling up.

Using the rest of the tin

Transfer unused tuna to a covered food-safe container, refrigerate promptly and follow the opened-pack storage instructions. Decide how you will use the remainder when you open the tin, so it does not become an unidentified container at the back of the fridge.

Allergen notes

Contains egg and fish. Butter and cheese add milk; toast can add wheat/gluten. Check the tuna label and any accompaniments for other ingredients or allergen information.