Tuna, artichoke and white-bean omeletts

Reference The CSIRO total well being diet fast and fresh recipes, Pg. 12
PREP 10 minutes COOK 10 minutes Serves 4

Ingredients
8 eggs
olive oil spray
12 tinned artichoke hearts, drained and quartered
1 x 425 gr tin tuna in spring water, drained and coarsely flaked
2 spring onions, trimmed and finely sliced (optional)
1 1/3 cups (265 gr) tinned cannellini beans, drained
large handful of watercress springs
1 1/2 tablespoons balsamic vinegar

Directions

1. Place the eggs, and 2 1/2 tablespoons of cold water  in a large bowl, then whisk to combine well and season with salt and pepper.
2. Heat a small non-stick frying pan over a medium heat, once hot, spray with olive oil.  Add a quarter of the egg mixture, swirling to coat the pan, then cook for 2-3 minutes or until the omelette is just set, pushing the edges toward the middle of the pan as they cook. Invert the omelette onto a plate, then slip it into the pan to cook the other side for about 30 second. Remove the omelette to a warm plate while you cook the remaining mixture. you will have enough for four omelettes.
3. Place the artichokes, tuna, spring onions (if using), beans, cress and balsamic vinegar in a large bowl and gently toss to combine.
4. Serve one omelette per person with tuna salad.