Lunch Box Idea: Tuna & Cottage Cheese Open-Face Omelette

jenni Food Leave a Comment

It’s back-to-school again and my 5-year old son Dylan is excited! He is quite the extrovert and loves being around people so he can’t wait for school to start.

I, on the other hand, am not as thrilled in terms of preparing lunch box meals again for the next 10 years, haha! It’s more challenging for me now because compared to Aryanna, Dylan is a picky eater. Not only does his food have to taste good, it has to look good! He is highly visual and I get it but I’m not about to get into bento box meals because after making my daughter’s packed meals for the last 15 years (actually, I occasionally pack food for her since she prefers homemade food) I have no more energy and patience! LOL

My plan of attack is to make extra easy and still healthy meals for my son. Here’s one of his favorite food that’s easy and healthy to prepare:

Tuna & Cottage Cheese Omelette



Fresh or canned tuna (for fresh tuna, I season it with salt and pepper and just stick it in the airfryer or cook it on the stove top then flake it)
Cottage cheese (you can buy this in the grocery) or mozarella cheese
2 whole eggs or 3 egg whites (I used the latter for this recipe)
1 tbsp of light olive oil

Easy peasy:
Step 1: Pre-heat the non-stick pan over medium heat
Step 2: Whisk eggs in large bowl to blend. Sprinkle with salt and pepper.
Step 3: Add olive oil. Add eggs to skillet; stir with heatproof spatula until eggs are softly set but still a little runny, about 30 seconds. Sprinkle tuna and cheese over eggs.
Step 4: Turn off the stove and stick the pan under the broiler. Broil until omelet is set and golden brown on top, about 1-2 minutes.
Step 5: Slide omelet out onto platter. Cut omelet into wedges.
Step 6: Serve with a smile!





I tell Dylan that it’s “egg pizza” and it works every time. Boom!

I’m slowly incorporating tomatoes and it’s worked a few times. Next, I’m adding finely chopped spinach, wish me luck!

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