Ingredients for Omelet Provencal
- 1 tablespoon water
- 4 large eggs
- Fresh Ground Black Pepper
- 1 tablespoon olive oil
- Tomatoes With Onion And Garlic
- Muenster Cheese
- Black Olives
- Fresh Parsley
- Parsley Sprig
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How to Make Omelet Provencal
- In a small bowl, whisk together 4 large eggs, 1 tablespoon water, and a pinch of freshly ground black pepper until yolks and whites are just combined (do not over-whisk).
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat. Tilt the pan to coat the bottom and sides evenly.
- Once the oil is shimmering, pour in the egg mixture. Let it cook undisturbed for about 30 seconds.
- Gently lift the edges of the omelet with a spatula, allowing the uncooked egg to flow underneath. Continue cooking until the eggs are mostly set but still slightly wet on top (about 1-2 minutes).
- Sprinkle half of the omelet with 1/2 cup chopped tomatoes, 1/4 cup crumbled feta cheese, and 1/4 cup pitted Kalamata olives.
- Sprinkle with 1 teaspoon chopped fresh parsley and 1/2 teaspoon Herbs de Provence.
- Using a spatula, carefully fold the unfilled half of the omelet over the filling.
- Cook for another minute, or until the cheese is melted and the bottom is lightly browned.
- Slide the omelet onto a plate, garnish with fresh parsley sprigs, and serve immediately with a side salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
28g
Carbs
0g
