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1 teaspoon butter |
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1 tablespoon chopped onion |
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2 tablespoons chopped sweet red pepper |
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1 small clove garlic, minced |
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2 eggs |
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2 tablespoons water |
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1 tablespoon minced fresh parsley |
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Salt & pepper to taste, optional |
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1 tablespoon sliced pitted green olives |
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2 tablespoons shredded sharp Cheddar, Pepper Jack, OR mozzarella cheese |
In 10-inch non-stick skillet over medium heat, heat butter. Cook onion, pepper,
and garlic until tender, about 3 minutes. In small bowl, beat eggs, water, parsley,
and salt and pepper, if desired, until well blended. Pour into skillet. With spatula,
carefully push cooked portions at edges toward center so uncooked portions can
reach hot pan surface, tilting pan and moving cooked portions as necessary. When
top is thickened and no visible liquid egg remains, sprinkle with olives and
cheese. With spatula, fold omelet in half. Invert onto plate with a quick flip of the
wrist or slide from pan onto plate.
Nutritional information per serving using Cheddar cheese without optional ingredients: 262 calories, 17g protein, 4g carbohydrate, 20g total fat, 450mg cholesterol, 460mg sodium. |
