OMELET PROVENCAL

 

  • Cooking Time: 2
  • Servings: 2
  • Preparation Time: 15

Ingredients

  • 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).

Directions

  • 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.

Notes

Create the perfect omelet with the savory French flavors of Provence: tomatoes, garlic, olives and herbs. Make one omelet for two, or two omelets for four. Either way, this easy main dish becomes the highlight of a quick, nutritious meal. Just prepare a crisp salad, slice some crusty baguette bread – and your Provencal dinner is ready to serve!

Categories: Omelet/Frittatas 

Author Credit: Mealtime.org

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