Serve up a beautiful brunchtime treat with this easy-to-follow recipe by Justine Schofield.


  • 185gm can Lite Tuna (96% fat free in extra virgin olive oil)

  • 3 eggs, lightly beaten

  • 2 tbs. milk

  • ½ tsp nutmeg

  • ¼ bunch chives

  • ½ cup corn kernels

  • Salt and pepper

  • 15g butter

  • Salt and pepper


  • 1.

    Heat butter in a pan. Whisk eggs, cream, nutmeg and salt and pepper. Once the butter has melted add the egg mixture and give it a swirl and shake in the pan. Once it starts to cook on the bottom, add the tuna, chives and corn to one side. Now flip the omelette over onto itself and serve.

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