Breakfast for dinner is always a big hit around here. Of course, when you say breakfast for dinner, the wee ones are usually expecting pancakes. But me being me, I like to mix it up a little bit. That’s why I dreamed up this nicoise dinner omelet that had my husband and daughter coming back for seconds – and my husband verifying that this was something I was going to make again.
Too many nights, I need something relatively quick and easy because kids need help with homework or they have activities or I have work I need to catch up on. Often, that means pulling a can of tuna from the pantry and creating something from that. While my son would go straight to tuna salad, there are so many other dishes you can create with a can of tuna, and this nicoise dinner omelet is just one of them.
I love a good salad, and Nicoise is one of my favorite flavors – the tuna and the tomato and potato go so well together. Unfortunately, I know that’s something the wee ones will still turn their noses up at. One day, their palates will expand, but until then I have to get creative to bring the flavors I enjoy together in a way they’ll enjoy, too. This nicoise dinner omelet definitely fit the bill, but it’s also fancy enough and fun enough to serve at a dinner party. Double score!
I love that on a busy night, I can make this nicoise dinner omelet in steps with breaks between so that I can shuttle a kid to gymnastics or Boy Scouts or I can stop to help someone with homework. The potatoes I can bake ahead of time and have waiting for me when I’m ready to assemble and bake the nicoise dinner omelet. I can chop the tomatoes and asparagus, then set them aside. And the actual cooking is under 15 minutes once I’m ready to start putting a meal on the table.
Oh, I can tell my husband with confidence that a nicoise dinner omelet will definitely make it onto the menu again – and probably soon!
Because tuna can easily make or break a nicoise salad or a nicoise omelet, I knew I’d be using Bumble Bee® Solid White Albacore. It has the firm texture, light color, and fresh taste I want in this recipe, and you can see the difference from the moment you open the can. This was exactly what I needed as the perfect ingredient for my nicoise dinner omelet (or any recipe calling for tuna, for that matter). The fact that the wild albacore from Bumble Bee® is responsibly caught and high in protein (remember how I was talking the other day about how getting enough protein is my nemesis?) while having healthy fats and important vitamins and minerals makes me feel even better about eating it (check out all the nutrition facts for yourself).
This is a great gluten free dish, which makes it ideal to serve at a dinner party with my friends, many of whom have dietary restrictions. This is also dairy free, and the irony of my posting this recipe on a Friday in Lent makes me realize this is a perfect Lenten choice, too (whew – no meat eating today by accident)!
Making a Nicoise Dinner Omelet
The omelet is fairly simple to make, and I love that I can make it all in one pan – and serve it in the same one – which means fewer dirty dishes for me to wash later. I used my cast iron skillet for this, as it retains heat and cooks evenly, while also releasing the nicoise dinner omelet readily. If you don’t have a cast iron skillet, you can also use another skillet, but be wary of putting nonstick items under the broiler, as high heat and nonstick don’t play well together.
This recipe uses great fresh ingredients. The variety of colors make it a fun and pretty dish to enjoy, as well. One tip to choosing your asparagus – go for the thin stalks. They have a more delicate flavor and aren’t as tough and woody as the thicker stalks.
To start, turn your oven to 450 degrees. Heat your nonstick pan on medium while you slice your potatoes into bite size chunks. Once the pan is heated, add the oil, which creates the nonstick surface you want in your cast iron skillet so long as you add the oil after you’ve heated the pan. Add the potatoes and season with salt and pepper. Toss in the olive oil to coat, then turn off the stove and place the skillet in the oven for 20 minutes to roast the potatoes.
While the potatoes are roasting, snap the ends off your asparagus and cut them into one inch segments. Cut the tomatoes into quarters and seed them, then give them a rough chop. Feel free to slice your green onion and chop your parsley while you’re baking the potatoes to have one less thing to do at the end.
Once the potatoes have baked, remove the skillet from your oven and place on the stove over medium heat. Turn off the oven for now, and add the asparagus. You want to cook this just until the asparagus starts to turn a brighter green, knowing that it will continue to cook in the nicoise dinner omelet.
Add the tomatoes and stir, cooking for another couple minutes. Crack your eggs into a bowl while the tomatoes are cooking and whisk until light and airy.
Add the parsley and drained tuna, stirring gently to avoid breaking up the chunks too much. Pour the egg mixture over the nicoise dinner omelet ingredients, and turn the heat to medium low. Cover and let cook for five minutes until it is most of the way cooked through.
Remembering that the skillet is still hot, use a hot pad to transfer the omelet to the oven and turn the broiler to high. Broil for 2-3 minutes, until the top has turned a beautiful golden brown with a nice crust. Remove from the broiler and let cool two to three minutes.
Sprinkle the nicoise dinner omelet with green onion just before serving. Cut into wedges and serve while still hot.
This will keep in the fridge for one to two days, covered. Reheat prior to serving.
- 2 T olive oil
- 3/4 lb red potatoes, cut into bite size pieces
- 1/2 lb asparagus
- 3 Roma tomatoes
- 1 can Bumble Bee Albacore Tuna in water, drained
- 1/4 c parsley, chopped
- 9 eggs
- 2 green onions, sliced
- salt and pepper, to taste
- Preheat oven to 450 degrees. Heat cast iron skillet on medium heat on the stove while cutting the potatoes into bite size pieces. Once the pan is hot, add oil. Add potatoes to pan, seasoning with salt and pepper and tossing to coat in oil. Place in oven and bake for 15 minutes.
- While potatoes are baking, quarter and seed tomatoes, the cut into rough chop. Chop parsley and slice green onions, and set both aside.
- Once potatoes are done, remove from oven and return cast iron skillet to the stove on medium. Add asparagus and cook 3 minutes. Add tomatoes and cook another minute, stirring to distribute.
- While tomatoes are cooking, crack eggs into a separate bowl and whisk well.
- Add parsley to the skillet, stirring again, then tuna and stir gently to distribute the ingredients without breaking up the albacore chunks.
- Pour egg over the nicoise dinner omelet ingredients and turn the heat to medium low. Cover and cook for 5-7 minutes, until fairly well set.
- Turn on oven broiler to high and carefully place the skillet in the oven. Broil 2-3 minutes until the crust has turned a golden brown.
- Remove from oven and let cool 2-3 minutes, then sprinkle with reserved green onion. Cut into wedges and serve immediately.
This will keep - covered - in the fridge for 1-2 days. Reheat prior to serving.
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Nutrition Information:Yield: 8 Serving Size: 8 large slices
Amount Per Serving:Calories: 188 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 218mg Sodium: 210mg Carbohydrates: 11g Fiber: 2g Sugar: 2g Protein: 14g
Enjoy this recipe and learn more about Bumble Bee® Solid White Albacore Tuna and why you should consider enjoying it more often.
Have you ever created a combo like this Nicoise Dinner Omelet? What’s your favorite breakfast for dinner item?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.