Open Faced Tuna Omelet
Servings
Prep Time
Cook Time
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
"This sunny recipe offers a North African vibe to an otherwise dull breakfast or snack. Enjoy the flavors of the Mediterranean."
Ingredients
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.
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