Mozzarella, Spinach And Tuna Omelet

• 8 None eggs, at room temperature
• 1/2 cup canned corn kernels
• 1 small red pepper, seeded and finely chopped
• 2 cans (5 oz each) tuna in oil, drained, reserving 4 tsp oil
• 2 oz baby spinach leaves
• 1/2 cup grated mozzarella cheese
• 4 None thick slices sourdough bread, toasted and buttered, to serve

1. Whisk eggs with 2 tbsp water in a large bowl. Add corn and red pepper; stir to combine. Season with salt.
2. For each omelet, heat 1 tsp of the reserved tuna oil in a small nonstick skillet on medium heat. Pour 1/4 of the egg mixture into the pan and tilt to cover bottom. Cook for 1-2 mins or until set underneath.
3. Top with 1/4 of the spinach, tuna and cheese. Fold omelet over to enclose filling. Cook for 1 min more. Slide onto a plate.
4. Serve omelets with toast.

eggs, corn kernels, red pepper, oil, baby spinach, mozzarella cheese, bread

Taken from recipes-plus.com/api/v2.0/recipes/27671 (may not work)