Ingredients
Preparation 15 minutes, cooking time 8 minutes
Directions
1/3 cup sliced stuffed manzanilla olives, or pitted ripe green or black olives
1/3 cup diced plum tomato
1/3 cup shredded Asiago cheese
2 tablespoons chopped fresh basil or parsley
2 eggs and 2 egg whites or 4 eggs (see note)
2 tablespoons water or milk (see note)
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 2 warm serving plates.
Makes 2 servings.
Note: Using water and 2 egg whites, rather than milk and all whole eggs, cuts calories and fat; the following nutrition information reflects this option.
Nutrition information per serving: 241 cal., 19 g fat, 215 mg chol., 973 mg sodium, 3 g carbo., 1 g dietary fiber, 14 g pro.