Tuna Omelet

Serves 2

Ingredients:

Eggs – 4 beaten
Onion
Tuna Chunks (Ayam Brand)
Cheese (Optional)
Mushroom (Optional)
Spring Onion
McCormick Parsley
Salt n pepper to taste

Directions:
1. Heat butter in a skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter. Mix in the onion, then mushroom. A bit of salt and pepper to taste.
** Tips: Use a non-stick pan to reduce oil/butter and avoid the eggs sticking on the pan.
2. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. Add on tuna chunks and spread over half of the omelet. Top on with shredded cheddar/mozarella cheese. A bit of spring onion.
** Tips: When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook… the omelet will continue to cook after being folded.
3. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold omelet into half. Turn omelet onto warm plate, and sprinkle a bit of parsley.

source: http://slimdiet2.org/2010/12/06/recipe-tuna-omelet/