Slice green onion, chop kimchi into bite size pieces and whisk the eggs in a bowl.
Heat a pan to medium high and add some sesame oil.
Add kimchi, canned tuna and spring onion and cook for about 4 min. Then remove from the pan.
In the same pan, melt some butter.
Pour in the eggs, raise the temperature a little and let cook for about 1 min.
Place some cheese on one side of the egg, then the kimchi and tuna, and lastly drizzle over some mayonnaise.
Let cook until cheese has melted, the egg is still a little little runny and the bottom of the egg has gotten some color.
Flip one side of the egg over the other, place the omelette onto a place and enjoy!
