Best Tuna Omelet With Cream Cheese Recipes

TUNA OMELETTE - LOW CARB, KETO, GF

Steps:

• Add a bit of oil in a small frying pan and sauté the red and green bell peppers on medium heat until they start to soften, about 3 minutes. Remove from heat.
• In a medium bowl, mix the bell peppers, tuna and cream cheese together. Set aside.
• In a separate medium bowl, beat the eggs together.
• Heat a bit of oil in an 8-inch (20-cm) nonstick frying pan over medium-high heat until hot. Gently swirl the oil around so it coats the pan. Pour in half the eggs. Wait about 30 seconds, until the eggs on the bottom of the pan start to set. Using a spatula, gently and very lightly disturb the cooked egg, creating small gaps where you can see the pan, for uncooked egg to flow into. Do this about 4 times in various areas of the omelette, then allow the eggs to cook until you have a thin layer of liquid egg on top, about 30 seconds.
• Spoon on half the tuna mixture on half the egg. Gently lift one edge of the egg and fold it across and over, so you create a semi-circle. Gently hold the omelette closed with the spatula, until the edges of the omelette cook together and seals it shut. You may push the omelette against the edge of the pan so the edges cook together.Cook for another minute or so. Flip the entire omelette over to cook for another minute.
• Gently transfer the finished omelette to a plate and garnish with chives, sea salt and pepper.
• Repeat with remaining ingredients to make a second omelette.
• Enjoy.

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE

Steps:

• Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
• Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
• Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
• To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

CREAMY AND CRUNCHY TUNA SALAD SUPREME

Steps:

• Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

TUNA CHEESE OMELET

Steps:

• In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.

FLUFFY, CREAMY, NO-FAIL OMELET

Steps:

• In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
• Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
• Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
• It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
• Slide onto a plate and cut in half to serve.

CREAMY 2-CHEESE TUNA MELTS

Steps:

• Mix cream cheese spread, tuna and onions. Fill bread slices with tuna mixture and Singles.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.