Join/Renew for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Joseph De Leo
1 In a bowl, combine the tomatoes, ¼ teaspoon of the salt, ½ teaspoon of the pepper, and the chopped olives. Toss to mix. Set aside.
2 In another bowl, combine the eggs with the remaining ¼ teaspoon salt and ½ teaspoon pepper. Beat lightly just until blended.
3 In a 12-inch skillet, melt the butter over medium heat. When it foams, add the eggs and stir until they begin to thicken, just a few seconds. Reduce the heat to low. As the eggs set along the edges, lift them with a spatula and tip the pan to let the uncooked egg run underneath. Continue to cook until the eggs are just set, 30 to 40 seconds. The timing will depend upon whether a slightly runny or a firm omelet is preferred. The bottom should be lightly golden.
4 Dot one-half of the omelet with the cheese, then add the tomato and olive mixture. Slip a spatula under the uncoated half and flip the uncovered half over the covered half. Cook until the cheese starts to melt, 30 to 40 seconds longer. Slide the omelet onto a warmed platter.
5 Cut into serving portions, garnish with whole olives, and serve immediately.
Nutrients per serving (% daily value)
Nutritional information is based on 4 servings.
From companies that meet the high standards of service and quality set by AARP.
Members save 15% every day when dining at participating Denny's restaurants.
Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.
Members save 10% every day when dining at McCormick and Schmick's.
Members receive exclusive member benefits & affect social change. Join Today