I had tuna salad yesterday with a side of a tortilla. It was good, but I didn’t want the same meal again today for lunch. Inspired by my successful salmon scramble of last week, I thought I’d try bringing egg into the mix. It was a delicious success! The mayonnaise and mustard kept the inside of the omelet flavorful and moist.

Tuna Melt Omelet

2 organic cage-free brown eggs
½ can Starkist Autentico Chunk Light Tuna in Oil and Vegetables
Smart Balance Cooking Spray
Smart Balance Mayonnaise
Brown Mustard
1 handful Kraft Mexican Four Cheese Mix

Pull out two small bowls and a frying pan. Preheat frying pan to medium. Crack two eggs in one bowl and mix with fork. Put tuna in second bowl, and add your desired amount of mayonnaise and mustard. I used a small spoonful of mayonnaise and a dime-sized squirt of mustard. Mix together. You have made tuna salad.

When pan is preheated, you are ready to make your omelet. Pour in egg. Hold pan up, and swirl it slowly so egg will reach all edges of the pan in a perfect circle. Replace on burner. Cook until edges begin to curl up and you can slide a spatula under them. You do not want the top of the egg to be wet, but it can still be shiny. When it is dry, spread tuna salad on one half of omelet. Sprinkle cheese on top of the tuna.

Fold other half of omelet on top, so you now have a half moon shape and you’ve got the tuna salad and cheese melting yummily on the inside. Cook for one minute. Carefully flip omelet (I had some tuna want to gush out the edges), and cook the other side for one minute. Enjoy! I served with a side of tortilla chips, but a tortilla or a piece of toast would also work well.

If you finished a can of tuna, let your cat lick the can.