eggs – 2 pcs.
tuna fish – 80 g canned in own sauce
fresh onion – 1 stalk
oil – 1 tbsp.
cherry tomatoes – 4 pcs.
Beat the eggs with a pinch of salt and freshly ground black pepper.
Drain the tuna and add it to the eggs.
Chop 1 spring onion and add it too.
Heat a non-stick pan and coat it with oil.
Pour the mixture for the omelette and arrange the cherry tomatoes, previously cut into slices, on top.
Cook for about 5 minutes on medium heat until done.
Serve the ready alaminute with eggs and tuna immediately with a fresh salad.
Enjoy your meal!