Omelet Provencal
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. Just prepare a crisp salad, slice some crusty baguette bread – and your provencal dinner is ready to serve!!
Steps
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.
Ingredients
water, eggs, fresh ground black pepper, olive oil, tomatoes with onion and garlic, muenster cheese, black olives, fresh parsley, parsley sprig