TUNA CHEESE OMELET

Tuna Cheese Omelet image

One exceptional entree Sherri gets cracking on in advance is her Tuna Cheese Omelet. "I try to keep containers of chopped mushrooms, olives and onions in the refrigerator to cut down on prep time," she reveals. "This is the kind of recipe friends will request after just one bite.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

3 fresh mushrooms, chopped
2 tablespoons chopped ripe olives
1 green onion, chopped
2 garlic cloves, minced
1 teaspoon butter
6 large eggs
1/4 cup whole milk
1/4 cup canned tuna, drained and flaked
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 259 calories, Fat 19g fat (9g saturated fat), Cholesterol 315mg cholesterol, Sodium 656mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.