Tuna Melt Omelet

Ingredients

• Tuna

  Fish, light, canned in water, drained solids

  5 oz or 142g

• Light mayonnaise

  Salad dressing, light

  ⅛ cup or 30g

• Onions

  Raw

  1 tbsp chopped or 10g

• Celery

  Raw

  ½ stalk, medium or 20g

• Parsley

  Raw

  1 tsp or 1g

• Lemon juice

  Raw

  ¹⁄₁₆ tsp or 0.3g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Butter

  Unsalted

  1 tbsp or 14g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, shredded or 28g

Directions

1. Combine tuna, mayonnaise, onion, celery, parsley, and lemon juice in a bowl and set aside.
2. To make the omelet, in a bowl whisk together the eggs, salt and pepper, until there are no lumps.
3. Heat an 8-inch non-stick frying pan over low heat. Add 1 tablespoon of butter and swirl the pan to coat. Pour in the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Let the eggs set and then sprinkle the cheese on the omelet. Run a spatula underneath the omelet and slide it out of the pan (flat) onto a plate.
4. Immediately top the omelet with the tuna mixture. Fold over and eat.

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