- 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.
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.
Recipe Yield: Servings: 2
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Nutritional Information Per Serving:
Fat: 17 grams
Saturated Fat: 6 grams
Fiber: 1 grams
Sodium: 550 milligrams
Cholesterol: 330 milligrams
Protein: 13 grams
Carbohydrates: 7 grams