Gold Coast Omelet

2 7-oz cans tuna in water, drained and flaked, or equal amount of fresh cooked tuna
2 cups half and half cream
2 T sliced green onion
1/2 t dried thyme
2 T dry sherry
Dash cayenne pepper or Tabasco
2 or 3 T minced fresh parsley
2 T flour
1/4 cup water
12 eggs
Dash ground pepper
1/4 cup butter
1 1/2 cups grated cheddar cheese

In a saucepan, heat the drained tuna, cream, green onion, thyme, sherry, cayenne and parsley until hot. Blend flour with water until smooth; add to sauce, stirring constantly, and cook until thick. Cover and keep warm.

For each omelet, beat 2 eggs and dash pepper together. Melt some of the butter in a skillet, add eggs and cook omelet until almost done. Sprinkle 1/4 cup grated cheese on top and cook until cheese melts. Remove omelet to warmed platter, place 1/2 cup tuna mixture on half of the omelet and fold other half over it. Keep warm, and repeat 5 more times.

Good accompanied by a lettuce and fresh fruit salad

Serves 6.