Recipe: Tuna Cheese Omelet, Fiesta Mixed Greens, Watermelon Sundaes

TUNA CHEESE OMELET

3 fresh mushrooms, chopped
2 tbsp chopped ripe olives
1 green onion, chopped
2 garlic cloves, minced
1 tsp butter or margarine
6 eggs
1/4 cup milk
1/4 cup canned tuna, drained and flaked
1 tsp italian seasoning
1/2 tsp salt
1/4 tsp pepper
1 cup (4oz) shredded cheddar cheese

In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk, pour over vegetables. Cook over medium heat, as eggs set, lift edges, letting uncooked poryion flow underneath. When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat, let stand for 1 to 2 minutes or until cheese is melted. Cut into wedges.

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FIESTA MIXED GREENS

4 cups torn mixed salad greens
1 large tomato, chopped
1 medium sweet yellow pepper, chopped
3/4 cup stuffed olives
1 celery rib, chopped
1 green onion, chopped
1/4 cup olive or vegetable oil
2 tbsp plus 1 1/2 tsp white wine vinegar or cider vinegar
1 tbsp salsa
1/8 tsp garlic salt
1/8 tsp dried oregano
1/8 tsp dried cilantro or parsley flakes
1/8 tsp ground cumin
1/8 tsp pepper

In a salad bowl, combine the greens, tomato, yellow pepper, olives, celery and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

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WATERMELON SUNDAES

1 cup cubed watermelon, seeds removed
1 tsp honey
1/4 tsp ground cinnamon
Vanilla ice cream

In a blender or food processor, combine the watermelon, honey and cinnamon, cover and process until chunky. Serve over ice cream.