Olive and Herb Omelette

Olive and Herb Omelette

Basic Information

• Servings: 2
• Serving Size: 1 omelette
• Difficulty: 2
• Budget: 3
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Main Dish

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Pescatarian
• Mediterranean
• DASH
• Halal
• Kosher

Equipment

• Medium skillet
• Small bowl
• Whisk
• Spatula
• Measuring spoons

Ingredients

1. 4 large eggs, beaten
2. 1/4 cup black olives, pitted and sliced
3. 1 tablespoon fresh herbs (e.g., parsley, thyme), chopped
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add sliced olives and sauté for 1-2 minutes.
3. Pour beaten eggs into the skillet, season with salt and pepper, and cook until edges set, about 2-3 minutes.
4. Sprinkle fresh herbs over half the omelette, fold in half with a spatula, and cook for 1-2 minutes more until fully set.
5. Cut in half, place each half on a plate, and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 200
• Protein: 12g
• Fat: 16g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A