NECESSARY PRODUCTS

eggs – 2 pcs.
tuna fish – 80 g canned in own sauce
fresh onion – 1 stalk
salt
pepper
oil – 1 tbsp.
cherry tomatoes – 4 pcs.

METHOD OF PREPARATION

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!

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