Omelet Provencal

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

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

Recipe

• 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.