Tuna omelette

Ingredients for 2 servings:

• 3 eggs
• 1 tbsp parsley, chopped
• 1 tbsp basil, chopped
• 1 onion(s), diced
• 1 can tuna in its own juice
• 1 tomato(s)
• 1 garlic clove(s), finely chopped
• Olive oil for frying
• Salt
• pepper
• some milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Whisk the three eggs with a splash of milk, a tablespoon of parsley, a tablespoon of basil, and a little salt and pepper. Meanwhile, add a little olive oil to a pan (preferably ovenproof) and sauté the chopped onion and garlic clove. Remove the pan from the heat and pour in the eggs. Now you can spread the tuna on top of the egg mixture as desired. Halve the tomato, cut it into thin slices, and spread them on top of the egg mixture. Preheat the oven to 180°C and place the pan in the oven. Bake for 15-25 minutes, until the egg mixture has set. A little tip for the basil: Before I finely chop it, I place it in my hand and slap it once. This way you get more of the aroma, as the juices in the leaves are released a little and released more quickly.