Provençal Omelet

Provençal Omelet

  • prep
  • cook
  • 2 servings


  • 1/3 cup sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives 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 and 2 egg whites (or 4 eggs)

  • 2 tablespoons water or milk

  • 1/8 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon butter

Cooking Directions

  1. In a small bowl, combine olives, tomato, cheese and basil; set aside.

  2. In a medium bowl, beat together eggs, water, salt and pepper.

  3. Melt butter in a 10-inch nonstick skillet over medium heat until sizzling, tilt pan so butter covers bottom of pan evenly.

  4. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom.

  5. Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set.

  6. Continue cooking for 3 minutes or until center is almost set.

  7. Sprinkle olive mixture over omelet, leaving a 1-inch wide border around the edge.

  8. Use a large spatula to fold one edge over filling, cook 1 to 2 minutes longer or until cheese is melted and center is set.

  9. Cut omelet in half; transfer to two warm serving plates.


  • Calories241
  • Fat19g
  • Protein14g
  • Cholesterol215mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.