• 1 / 3 cup sliced stuffed manzanilla olives or pitted ripe green or black olives
• 1 / 3 cup diced plum tomatoes
• 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 fresh-ground black pepper
• 1 tablespoon butter
Combine olives, tomatoes, cheese and basil; set aside.
Beat together eggs (and egg whites, if using), water or milk, salt and pepper.
Melt butter in a 10-inch nonstick skillet over medium heat until sizzling; tilting pan so butter covers bottom of pan evenly. Add egg mixture; cook 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 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 melts and center sets. Cut omelet in half; transfer to 2 warm serving plates. Makes 2 servings.
Per serving (with four eggs): 286 calories, 71 percent calories from fat, 22 grams total fat, 9 grams saturated fat, 401 milligrams cholesterol, 4 grams carbohydrates, .73 gram total fiber, 2 grams total sugars, 3 grams net carbs, 15 grams protein, 889 milligrams sodium.
Per serving (with two eggs and two egg whites): 238 calories, 68 percent calories from fat, 18 grams total fat, 8 grams saturated fat, 216 milligrams cholesterol, 4 grams carbohydrates, .73 gram total fiber, 2 grams total sugars, 3 grams net carbs, 13 grams protein, 815 milligrams sodium.
Adapted by Associated Press from Lindsay Olive Co.Copyright © 2015, The Baltimore Sun