This recipe is a personal favourite, and I make a light fluffy omelette in a standard-sized coffee mug, preparing it in under 5 minutes.  The convenience of this recipe is so good, it must be done yourself to be believed!  


95g can of tuna and mayonnaise

Two large free-range eggs

1/4 cup of shredded cheddar cheese

1 diced spring onion

4-5 cherry tomatoes, halved

Drizzling of sesame oil is optional

Herb and Vegetable Seasoning

1 tbsp olive oil to cook with (Optional with non-stick equipment).

Suggested Equipment

Copper Chef 3-Piece Non-Stick Fry Pan Set, 8 Inch, 10 Inch, and 12 Inch

How to Prepare the One-Cup Tuna and Cheese Omelette for One

Crack two large eggs into a coffee mug and whisk them with a fork until fully combined, then add a 95g can of tuna and mayonnaise, a cup of shredded cheddar cheese, and a diced spring onion, the cherry tomatoes, and seasoning and pepper to taste.

Add olive oil to the frying pan, pre-heat to medium-high, pour your fully combined tuna cheese omelette into the frying pan, and cook for 5-10 minutes, until golden. Serve and add salt and pepper to taste. Serve with a slice of toast or your choice of salad.

Variations: this also works with salmon, and vegetable or salad variations include diced red capsicum and baby spinach. You can also adjust the mayonnaise to include a Dijon mustard or a relish.


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