Allan Sherman's Omelet

Allan Sherman's Omelet

6 eggs
2 teaspoons cold water
1 teaspoon salt
1/16 teaspoon white pepper
1/2 cup grated pimento processed cheese
1 small can tuna
2 teaspoons sweet butter
1 tablespoon minced yellow onion

Beat eggs with cold water. Add salt, white pepper, cheese and tuna (well drained and rinsed in hot water). Beat well but not too frothy. Melt butter in iron skillet until butter sizzles without browning. Add minced onion just before adding the egg mixture. Stir quickly with a fork, shake pan until eggs begin to set. Then stir more slowly for 1/2 minute. Leave a second. Fold over to edge of pan. Turn out on a heated platter. Garnish with chopped parsley. Serve with thick slices of cold tomatoes and Melba rounds. Serves 3.

Sherman's afterthoughts: Serve for lunch or dinner. And if you forget the "extras," it only adds up to about 330 calories per serving.