Open Faced Tuna Omelet

Open Faced Tuna Omelet

Open Faced Tuna Omelet

Open Faced Tuna Omelet

Open Faced Tuna Omelet

1
Servings

10m
Prep Time

10m
Cook Time

20m
Ready In

Recipe: #25721

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

recipe by:
celticevergreen

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recipe by:
celticevergreen

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

Original recipe yields 1 serving

Metric US

Ingredients

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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

Nutritional

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

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.

Tips & Variations

No special items needed.

Tags : Breakfast Lunch Snacks

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