This recipe (adapted courtesy of diabeticgourmet.com) and photo are courtesy of MSD.
- 3 large eggs
- 1 tbsp water
- pinch black pepper (freshly ground)
- 2 tsp olive oil
- 1/2 cup canned tomatoes with garlic and onion (drained, diced)
- 1/4 cup Muenster cheese (shredded)
- 2 tbsp canned black olives (sliced)
- 2 tbsp fresh parsley (chopped)
- Garnish with Parsley sprigs or arugula (optional)
- Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy.
- Heat 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 in.
- 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 omelette with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelette over the top.
- Heat until lightly browned on the bottom, then slide onto a plate to serve and garnish with parsley sprigs or arugula.
- Note*: If you need to restrict cholesterol, use ¾ cup egg substitute, or use some egg whites in place of a whole egg(s).