Roasted Red Pepper And Tuna Omelette - cooking recipe

Ingredients

2 tins 185g tuna in brine, drained
1 jar 370ml roasted reppers, drained and thinly sliced
2 None cloves garlic, finely chopped
40 g Parmesan cheese, finely grated
5 tbsp olive oil
8 medium eggs, seperated
1 stalk thyme, leaves removed

Preparation

Heat 1 tbsp oil in a pan, add the peppers and saute briefly. Add the garlic and saute for about 1 min. Remove from the heat and place in a bowl with the tuna and 1/2 the Parmesan cheese. Beat the egg whites until stiff then season then fold into the pepper mixture.
Heat 1 tbsp oil in a 6 inch omelette pan, add 1/4 of the omelette mixture and cook over low heat. Once cooked, place on a warm plate and add two egg yolks to the top. Keep warm in the oven while making the remaining omelettes. To serve, sprinkle the omelettes with thyme and Parmesan cheese.