Ingredients
1 can of Calvo easy-pour light tuna in olive oil
2-3 eggs, depending on size
½ avocado
1 tomato
Salt
Extra virgin olive oil
2-3 eggs, depending on size
½ avocado
1 tomato
Salt
Extra virgin olive oil
Preparation
10 minutes
Cut the avocado in half, peel it and slice it into half-moons; slice the tomato and set aside.
Beat the eggs with a little salt and pepper.
Heat a frying pan; when hot, add the beaten eggs and allow to set slightly.
Place the tomato slices and avocado on one half of the omelette, top with the tuna and fold the omelette in half; serve.
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