Nicoise Dinner Omelet

This nicoise dinner omelet recipe was originally a sponsored post. Some links in this post are affiliate links that earn me a commission if you purchase through them.

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.

Whew!

I love a good salad, and Nicoise is one of my favorite flavors – the tuna and the tomato and potato go so well together. This recipe brings flavors I enjoy together simply, 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!

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.

What tuna should I use?

You want to use a quality solid white albacore tuna for this recipe. It has the firm texture, light color, and fresh taste I want in this recipe, and it isn’t the squishy mess you get with tuna I use elsewhere.

Texture matters, and white albacore tuna gives you the taste you want, too. While you could make this with the tuna I grew up eating, it won’t be the same level of deliciousness.

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. You need a cast iron skillet anyway, I promise.

Pro tip: when 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 cast iron skillet 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 roast, 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. If you keep cooking, they’ll get soft and lose flavor.

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.

Have you ever created a combo like this Nicoise Dinner Omelet?

More cast iron skillet recipes:

• One pan chocolate chip skillet cookie
• Roasted potatoes with garlic and spinach
• Mexican skillet tamales
• No yeast cinnamon rolls
• Simple apple puff pancake

 

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