Created by: celticevergreen
Created on February 27, 2017
Categories: Breakfast, Lunch, Snacks, Fish, Tuna, Eggs, Fruit, Mediterranean, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Skillet, Diabetic, Gluten-Free, High Protein, Kosher, Non-Dairy, Make it from scratch, Olives (more)
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: 10mPT10M
Cook Time: 10mPT10M
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
- 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.
Combine the olives with the orange zest and set aside.
Heat a nonstick skillet over medium heat and add the eggs.
Season with salt and pepper and cover.
Cook until set, about 3-4 minutes.
When eggs are cooked, top with the tuna and reserved olives.
Serve with the orange slices.
- 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