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.
Tuna Cheese Omelet
Tuna Cheese Omelet
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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
Directions
- 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
1 piece: 259 calories, 19g fat (9g saturated fat), 315mg cholesterol, 656mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 19g protein.
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