Eggs: Omelette with Kalamata Olive Tapenade, Tuna, Peppers & Onions
Δημοσιέυτηκε: Fri, 09/23/2011 - 00:00 || Ενημερώθηκε: Thu, 10/13/2016 - 12:53
The epitomy of the Greek Omelet
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EmailIngredients:
3 eggs
2 tbsp water
1 small red bell pepper diced
1 small green bell pepper diced
½ red onion diced
4 tbsp canned tuna, drained and flaked
3-4 tbsp Olive Tapenade
3 tbs Extra Virgin Olive Oil
Procedure:
1. Lightly beat the eggs and water together.
2. Sauté the peppers and onions in olive oil. Remove with a slotted spoon.
3. Pour the eggs into the skillet. Let it set over a medium-low heat.
4. Spread the pepper-onion mixture over half the omelet. Spoon tuna and tapenade on top.
5. Carefully fold the omelet in half. Cook for another minute or two covered and serve.
Tips
Use organic eggs if possible
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