Tuna and vegetable omelette
I miss cooking, being bedridden for two days in a row. I miss puttering about in the house and I also miss my students. With the advent of technology, it is easy to write an article while on the bed with only a mobile phone.
Here is a recipe of the tuna and vegetable omelette that I cooked at my parents’ home from last week’s vacation. I know, it couldn’t have been an omelette because the eggs are not folded. Not frittata too because it was not baked. But let me just call it omelette because this is the more familiar term.
•2-3 fresh tomatoes, diced
•1 onion, diced
•3 garlic cloves, crushed and diced
•1 canned tuna
•1 chayote, diced (make the cuts small for easier cooking)
•A handful of camote tops (clean with salt and water)
•5 eggs, beaten (the number of eggs will depend on how big your pan is)
1. Sauté the first three ingredients in little oil.
2. Add the canned tuna and the chayote.
3. Season with salt and ground pepper.
4. Cook until the chayote is tender.
5. Add the eggs and mix so that everything is immersed in the eggs.
6. When almost done with only the top part is uncooked, add the camote tops and cover the pan.
7. Cook for a minute or so and turn off the heat.
8. Leave the eggs cooking with the cover and no more heat.
9. Serve warm.
Note: you can add other vegetables in the mix and/or you can skip the tuna if it is not to your liking.