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Open Faced Tuna Omelet

"This sunny recipe offers a North African vibe to an otherwise dull breakfast or snack. Enjoy the flavors of the Mediterranean."

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Prep Time: 10m

Cook Time: 10m

   

Servings: 1  

 
 
  • 5.0000

I would never have thought of putting tuna on my brunch omelet but I am glad that I tried this recipe. The combination of olives & orange with the tuna makes it a delicious topping for the omelet. It is not my top favorite but was really enjoyed. .... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 30 grams pitted olives (finely chopped, 5 olives)
  • 1 orange, whole (zested peeled segmented)
  • 2 tablespoons olive oil
  • 3 large eggs, beaten
  • 4 ounces tuna (drained, 1/2 cup tuna)
  • Salt and pepper, as needed
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Combine the olives with the orange zest and set aside.

Step 2

Heat a nonstick skillet over medium heat and add the eggs.

Step 3

Season with salt and pepper and cover.

Step 4

Cook until set, about 3-4 minutes.

Step 5

When eggs are cooked, top with the tuna and reserved olives.

Step 6

Serve with the orange slices.

  Nutritional Facts
 
 
  • Serving Size: 1 (523.3 g)
  • Calories 819.5
  • Total Fat - 58.5 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 639.7 mg
  • Sodium - 1161.5 mg
  • Total Carbohydrate - 34.4 g
  • Dietary Fiber - 5.4 g
  • Sugars - 17.7 g
  • Protein - 40.9 g
  • Calcium - 208.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 85.7 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
1 review

I would never have thought of putting tuna on my brunch omelet but I am glad that I tried this recipe. The combination of olives & orange with the tuna makes it a delicious topping for the omelet. It is not my top favorite but was really enjoyed. I cut back to 2 eggs and just over 1/4 cup of tuna. Thanks for something different & new to me.

 

Review by Bergy