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 ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
542
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).