Onion, Tuna, and Tomato Omelette

2 tbsps olive oil
1 medium onion, thinly sliced
1 small ripe tomato, chopped
½ a 7oz can tuna, drained and flaked
salt and pepper
2 eggs

Heat 1 tbsp of the oil in a medium skillet and saute the onion very slowly, covered, until it is tender but not brown.

Add the tomato and cook for 10 minutes more, uncovered.

Beat the eggs in a bowl. Add the tuna, seasoning and the onion and tomato mixture. Mix well.

Wipe out the skillet. Heat the remaining 1 tbsp of the oil and when very hot, pour in the egg mixture.

Lower the heat slightly and cook until the omelette is brown underneath, shaking the pan constantly. Flip to the other side, adding more oil if needed. Cook until set but still juicy within.

Serve with a dry apple cider or dry white wine.

Servings: 1