February 27, 2017
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
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"This sunny recipe offers a North African vibe to an otherwise dull breakfast or snack. Enjoy the flavors of the Mediterranean."
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.
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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.