Omelette (2 eggs, 2 tbsp tahini, 2 olives, 1 tbsp olive oil) Calories

Yes, tahini works in an omelette and gives the eggs a nutty, sesame-rich flavor. Whisk it thoroughly with the eggs so it blends evenly; if the mixture feels too thick, loosen it with a small splash of water.

A tahini-and-olive omelette tastes savory and nutty, with the olives adding a briny, salty note. Tahini has a strong sesame flavor, so use less than the recipe amount if you prefer a milder omelette.

This tahini-and-olive omelette uses two eggs, two tablespoons of tahini, two olives and one tablespoon of olive oil. The listed recipe does not include milk or cheese, though you can add them as a variation.

Use a nonstick or well-seasoned pan, warm the oil before adding the eggs, and cook over moderate heat. Let the edges set before folding or turning; trying to move the tahini-and-olive omelette too early can make it tear.

Serve a tahini-and-olive omelette with fresh tomatoes, cucumber, greens or toast. Because the olives bring salt and the tahini has a rich flavor, crisp vegetables and plain bread make balanced accompaniments.

Yes, crumbled feta or another salty cheese can go into a tahini-and-olive omelette. Add a modest amount because the olives and cheese can both make the finished dish quite salty; fresh herbs are another easy variation.

A cooked tahini-and-olive omelette keeps for about 3–4 days in a sealed container in the refrigerator. Refrigerate it promptly after it cools, and discard it if its smell or texture has changed.

Yes, reheat a tahini-and-olive omelette gently in a covered pan over low heat or in short bursts in the microwave. Gentle heating helps keep the eggs tender; reheat only the portion you plan to eat.

You can freeze a tahini-and-olive omelette, but the eggs may turn watery or rubbery after thawing, and the texture is usually less pleasant. It is better freshly cooked or refrigerated for a few days than prepared as a frozen batch.