1 (12.5 oz.) can solid white tuna
4 tbsp. butter
2/3 c. chopped green onion
1 tsp. dried Italian herb seasoning
10 eggs
1 tsp. garlic salt
1/4 tsp. black pepper

Melt butter in a 10" oven proof skillet or omelet pan. Saute onion with herbs for about one minute. Drain tuna and add to skillet, stirring to break up large pieces. Beat eggs well with garlic salt and pepper. Pour into pan. Do not stir. Cook over medium heat until bottom half of eggs are cooked. Place under broiler, about 4" from heat, until tops of eggs are set. Serve at once in pan, cutting into wedges. Makes 6 to 8 servings.