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Sun-Dried Tomato and Parmesan
Cheese Omelet

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Yield: 1 Serving

Ingredients:

  • 2 Eggs

  • 1 Tbsp Low-Fat Milk

  • Salt and freshly ground pepper

  • 1 small garlic clove

  • 2 teaspoons extra virgin olive oil

  • 1 oz Black Olives, pitted and chopped, about 1/3 Cup (optional)

  • 2 Tbsp chopped oil-packed Sun-Dried Tomatoes

  • 1/2 oz Parmesan Cheese

  • A few leaves of fresh Spinach, cut in thing strips

Step 1:

Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.

 

Step 2:

Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

 

Step 3:

As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg “pancake,” then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle, jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.

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