- Cooking Time: 2
- Servings: 2
- Preparation Time: 15
- 3 large eggs*
- 1 tablespoon water
- Pinch of freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 cup diced canned tomatoes with garlic and onion, drained
- 1/4 cup shredded Muenster cheese
- 2 tablespoons canned sliced black olives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon herbs de Provence Parsley sprigs, for garnish
- *If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of a whole egg(s).
Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs in.
As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.