Tuna Melt Omelets
Tuna Melt Omelets
Ingredients
Yields 2 large omelets enough for 4 people
Tuna Salad
2 cans (5 oz.) white albacore tuna (I used Wild Planet)
2 tablespoons chopped onions
¼ cup mayonnaise
1 tablespoon finely chopped celery
1 teaspoon finely chopped parsley
1 teaspoon capers, chopped (optional)
Lemon juice, to taste
Omelets
6 large eggs
¼ cup / 60 ml milk (your choice of milk)
2 tablespoons butter, divided
¼ teaspoon fine grain sea salt
A pinch of ground black pepper
½ cup shredded Monterey Jack (or sharp cheddar cheese)
Directions
Combine all tuna salad ingredients in a bowl and set aside.
To make the omelet, in a bowl whisk together the eggs, milk, salt and pepper, until just combined.
Heat an 8-inch non-stick frying pan over medium-low heat. Add 1 tablespoon of butter and swirl the pan to coat.
Pour in half of 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 half of the cheese on the omelet.
Run a spatula underneath the omelette and slide it out of the pan (flat) onto a plate.
Immediately top the omelet with some of the tuna mixture. Fold over and keep warm while you make the other omelet.