Omelet Provencal

Name: Omelet Provencal
Ingredients: 1 tablespoon water; 3 large eggs (If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of ); 1 pinch fresh ground black pepper; 2 teaspoons olive oil; 1/2 cup diced canned tomatoes with onion and garlic, drained; 1/4 cup shredded muenster cheese; 2 tablespoons canned sliced black olives; 2 tablespoons chopped fresh parsley; 1 teaspoon herbs de provence parsley sprig, for garnish

9 ingredients

3 steps

Ingredients

1 tablespoon water
3 large eggs (If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of )
1 pinch fresh ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with onion and garlic, drained
1/4 cup shredded muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de provence parsley sprig, for garnish

Directions

1

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 inches.
2

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.
3

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.