1 Servings 15 min Cook
1 2/3 Oz Tuna
0 Cup Light Mayonnaise
1 Tbsp chopped Onions
1/2 Stalk, medium (7-1/2" - 8" long) Celery
1 Tsp Parsley
0 Tsp Lemon Juice
3 Extra large Egg
0 Tsp Salt
0 Tsp Pepper
1 Tbsp Butter
1/4 Cup, shredded Monterey Cheese
Combine tuna, mayonnaise, onion, celery, parsley, and lemon juice in a bowl and set aside.
To make the omelet, in a bowl whisk together the eggs, salt and pepper, until there are no lumps.
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.
Immediately top the omelet with the tuna mixture.
Fold over and eat.
