3 eggs
2 Tbsp. water
1 small red pepper, chopped
1 small green pepper, chopped
ó onion, chopped
4 Tbsp. canned tuna, strained  
4 Tbsp. paste of olives from
Kalamata
extra fine virgin olive oil

Beat the eggs with the water. Sauté the peppers and the onion in one tablespoon of olive oil. Strain the oil.
Pour eggs into a frying pan. When the bottom starts to set, spoon peppers and onions over top of one half of omelet. Spoon tuna and olive paste over vegetables. When eggs have set, use a spatula to fold the half of the omelet without vegetables over peppers and tuna.
Serve immediately.

Recipe and photo from Gourmed.gr

Issue: Jan/Feb 2007