🍽️Brunch

Baked Tuna Omelette with Herbs and Tomato

Name: Baked Tuna Omelette with Herbs and Tomato
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brunch
Ingredients: 1 large onion, grated; 2 tomatoes, grated; 1/4 cup parsley, finely chopped; 1 teaspoon salt; Mixed spices, to taste; Red chili pepper, to taste; 1 clove garlic, crushed; 5 eggs, beaten; 2 tablespoons vegetable oil; 1 can tuna, drained and flaked; 2 tablespoons flour; 1 teaspoon baking powder

"Elevate your brunch game with this protein-packed, oven-baked masterpiece that fuses fresh Mediterranean aromatics with the savory convenience of pantry staples."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 large onion, grated
2 tomatoes, grated
1/4 cup parsley, finely chopped
1 teaspoon salt
Mixed spices, to taste
Red chili pepper, to taste
1 clove garlic, crushed
5 eggs, beaten
2 tablespoons vegetable oil
1 can tuna, drained and flaked
2 tablespoons flour
1 teaspoon baking powder

🌱 High Protein🌱 Dairy-Free🌱 Mediterranean Diet🌱 Pescatarian⚡ Medium

❤️Health88%

😋Taste82%

🥳Joy85%

👨‍🍳Difficulty25/100

📜 The Story

This dish is a modern adaptation of the Mediterranean 'Eggah' or Persian 'Kuku,' which traditionally uses flour and baking powder to create a cake-like egg structure. The inclusion of canned tuna represents a mid-20th-century evolution, blending traditional herb-heavy techniques with convenient, shelf-stable proteins.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

6/10

🌶️Spicy

4/10

🍯Sweet

2/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"The aroma is a nostalgic blend of toasted garlic and warm garden herbs, while the texture offers a light, sponge-like crumb contrasted by hearty, savory flakes of tuna."

Chef's Mastery

💡

The Secret

For a lighter, airier texture, squeeze the excess juice out of the grated onions and tomatoes using a cheesecloth before adding them to the batter.

⚠️

Avoid This

Using tuna packed in water without draining it thoroughly, which can lead to a watery consistency and prevent the omelette from setting properly.

❄️

Storage

Store leftovers in an airtight container for up to 3 days; reheat in a toaster oven to revive the golden exterior.

Instructions

Preheat the oven to 160°C (320°F). Lightly grease a baking tray with butter or oil and set aside.

In a large mixing bowl, combine the grated onion, grated tomatoes, and chopped parsley. Add the salt, mixed spices, red chili pepper, and crushed garlic. Mix thoroughly with your hands to release moisture and fully blend the flavors.

Add the beaten eggs and vegetable oil to the vegetable mixture. Whisk or beat until smooth and evenly combined.

Gently fold in the drained and flaked tuna, taking care not to break it down too much.

Sprinkle in the flour and baking powder, then mix until the batter is uniform and free of lumps.

Pour the mixture into the prepared baking tray and spread it evenly.

Bake for about 20 minutes, or until the omelette is set on top and lightly golden. Remove from the oven, let it rest for a few minutes, then slice and serve warm.