Provencal Omelet Recipe
- 1/3 cup sliced Lindsay® Manzanilla Stuffed Olives, Lindsay® Pitted Ripe Green or Lindsay® Black Ripe Pitted Olives
- 1/3 cup diced plum tomato
- 1/3 cup shredded Asiago cheese
- 2 tablespoons chopped fresh basil or parsley
- 2 eggs
- 2 egg whites
- 2 tablespoons water or milk
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon butter
- Combine olives, tomato, cheese and basil; set aside. Beat together eggs, water, salt and pepper.
- Melt butter in a 10-inch nonstick skillet over medium heat until sizzling; tilt pan so butter covers bottom of pan evenly. Add egg mixture; cook for 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking for 3 minutes or until center is almost set.
- Sprinkle olive mixture over omelet, leaving a 1-inch wide border around the edge. Use a large spatula to fold one edge over the filling; cook 1 to 2 minutes longer or until cheese is melted and center is set. Cut omelet in half; transfer to two warm serving plates.
