Ingredients20 m servings 627
- Heat 2 teaspoons vegetable oil in a large skillet. Cook and stir onion over medium heat until onions begin to brown.
- Combine tuna, sour cream, cream cheese, mozzarella cheese, olives, dill, garlic powder, and cooked onion in a large bowl.
- Beat eggs with milk in a large bowl. Heat 2 teaspoons of oil in the skillet used to cook the onions. Pour the egg mixture into the hot pan. As eggs set, lift the edges to allow the liquid to run underneath for even cooking. When eggs are almost fully set, spoon tuna mixture onto one half of the eggs; fold the untopped half over the filling. Cover pan, and remove from heat. Allow omelet to rest in covered pan until the cheese is melted.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 627 calories; 46.6 10.8 40.6 419 740 Full nutrition
ReviewsRead all reviews 12
Very good with salmon! Next time I'll leave out the onions though...
I love anything cream cheesy and thought that the tuna combination looked interesting. It did not disappoint. I made it for Mother's Day brunch and both my mom and I LOVED it. I changed nothi...
I liked the flavor of the tuna mixture. I did add salt and pepper to both the eggs and the tuna. I do think the filling needed some texture so next time I'll add some spinach or something to it
Really good. Have also used left over grilled salmon in place of tuna
This was a simple and fun omelet to make. I substituted sour cream for greek yogurt and it was just as good.
Terrific! I also tried it as a frittata and enjoyed it that way as well.
This was really good! As long as you drain the tuna really well the tuna does not overwhelm the flavour. I just added an extra teaspoon of dill, which makes the dish. Next time I will use fresh ...
Well this is unique, and the flavor is pretty good, although the tuna overwhelmed the eggs. I used Egg Beaters, which I find easier to make into omelets than regular eggs. My husband and son w...