Monday, June 7, 2010

Swiss Cheese and Green Olive Omelette

 
I love weekends because it means lots of time to play in the garden.  It also means I have time to prepare breakfasts that I normally don't bother with during the week.

My all-time favorite omelette is made with Swiss or Jarlsberg cheese and chopped pimento-stuffed olives. When I was a new bride, I saw a program on television that had a feature on how to make the perfect omelette.  The addition of swiss cheese and olives was mentioned and, because I love both,  I knew I would have to try it.  That was more years ago than I care to divulge and I've been making this omelette ever since that day.  I'm still married to the same man and still making this same omelette ;)


I whisk fresh eggs with just a little water added - maybe a teaspoon per egg. I like to use a non-stick pan omelette pan when I make omelettes. When the pan is sizzling hot, I add a little butter to the pan.  Of course, you could forgo the butter if you prefer and use canola oil or non-stick spray. 

As the eggs, cook I gently push them toward the center, tilting and lifting the edges of cooked egg to allow the uncooked egg to reach the bottom of the pan. 


When the eggs are almost cooked through, add some freshly grated Swiss (Jarsberg is best!) cheese and chopped pimento-stuffed olives to one side of the omelette. You can add a little freshly cracked pepper but I don't add any additional salt due to the saltiness of the olives.

Then, gently tilt the pan on a 45 degree angle and gently flip the unfilled half over the top of the filled side.


After about 30 seconds,  flip the omelette over once again to make sure the cheese has melted and Voila! Add some toast and fresh fruit and your have a delightful, savory breakfast. If you're on the fence about the flavor combination, all I can say is try it once - it's absolutely wonderful!


Swiss Cheese and Olive Omelette
Printable Recipe

Makes 1 omelette

3 eggs
1 tablespoon cold water
1/4 cup grated Swiss or Jarsberg cheese
1/4 cup chopped pimento-stuffed olives
1 teaspoon butter or canola oil

Break eggs into a small bowl and add water.  Whisk gently until thoroughly blended.

Place a small, non-stick saute pan over medium-high heat on the stove.  Test to make sure the pan is hot enough by placing a small drop of water to the pan.  If it sizzles and evaporates immediately the pan is hot enough.

Add a little butter to the pan and allow it to melt and spread it all over the pan with the spatula.  Add the whisked eggs.  As the eggs cook, push them toward the center of the pan, tiling the pan and lifting the edges of cooked egg to allow the uncooked egg to reach the bottom of the pan.

When the eggs are almost cooked through, add the cheese and olives to the side of the omelette closest to you.  Gently tilt the pan 45 degrees and use the spatula to gently fold over the far edge toward you and over the filling.  Allow to cook for about 30 seconds and then gently flip the omelette over to the other side.  Cook for another 30 seconds and serve.  


30 comments:

  1. Simple yet so delicious. Love to use Feta and egg whites and peppers and tomato or what is in the fridge. Funny how we all have a favorite pan for our egg dishes. Hubby is the supreme egg maker in our family. Maybe the only thing he really knows how to make besides hot dogs:-) I love how you make your collages. Do you use Photoshop?
    Joyce

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  2. Today is a frittata day here- one of my favorite meals. Your combination would be a fwvorite of mine too!
    xoxo Pattie

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  3. I agree, we often have omelette here too, vary them with ham, bacon etc. etc.
    Lovely mosaics! Peonies are my favourites too, have a passion for them. And I must congratulate you to your iris! I just love your irismosaic. Have never seen so beautiful iris before.

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  4. Well, you can guess what we are having for dinner tonight? Omelette! Yummy mosaic:)

    Thanks for sharing.

    Holly (3 Sisters, 365)
    x

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  5. Looks so good! I use a spatula to fold it over. I don't dare try to flip one, as it would probably end up on the stove or floor. :)
    Your peonies are beautiful
    Have a great week.

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  6. Your peonies look so beautiful displayed in the punch bowl. They are my favorite flowers.

    The omlet looks yummy!

    Barb

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  7. Wonderful and fabolous! I can smell the delicious aroma.
    Happy MM.

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  8. Gotta try that omelet; sounds delicious...I never would have thought to put olives in an omelet!

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  9. A very yummy mosaic and a very pretty mosaic. Both wonderful, thanks for sharing and have a wonderful week.

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  10. I am the WORST at making omelettes (I usually just end up with scrambled eggs) so I'm glad you posted this tutorial! The stuffing for these sounds delicious.

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  11. This omelette looks soooooo good. I may have to have breakfast for dinner soon. Your blog is just lovely and I am your newest follower.

    Carolyn/A Southerners Notebook

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  12. Hi! Oh, your omelet sounds so delicious! I think we would love that and I just may have to make one.
    Your peonies are so beautiful! Such a glorious and dainty looking bloom. You've made a lovely mosaic too.
    Thank you so much for popping in to see me and you sweet comments.
    Be a sweetie,
    Shelia ;)

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  13. You had me at "fresh eggs" then the time to play in the garden too, wow. That is my perfect weekend.

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  14. Your omelet looks delicious, great recipe and instructions. Great post!

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  15. Hi, oh my so yummy! Wonderful mosaics and photos! Thanks so much for the recipe to! I hope that you have a lovely new week!
    Hugs...
    Bobbi

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  16. I love omelets and frittatas for a weekend breakfast or brunch. They are so deliciously satisfying.

    Your peonies are so beautiful! I loved the way you made your mosaic looks like it was in a frame.

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  17. your omelet looks wonderful I need to practice my flipping skils I make sucha mess...

    sweetlife

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  18. I'm usually too lazy to cook anything for breakfast too. This sounds really simple and delicious!

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  19. Susan, omelettes and peonies are two of my favorites! Love your mosiac, and what a great idea to put the peonies in the punch bowl.

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  20. Susan, This omlet looks delicious! Creamy, salty, cheesy~ all such wonderful flavors mixed together. Yum!
    I haven't had breakfast yet! Guess what I'm having?
    Yvonne

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  21. What a great breakfast, and the beautiful flowers just tops it off!

    I love omelette's! Yours looks fantastic, love the flavors in yours!

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  22. I make omelets several times a week and I DO use different cheeses, but it never occurred to me to use olives! Great idea...will try it with my next one.
    And Susan, peonies are my favorite flower by far. How lovely they are! Your mosaic is beautiful. It made me sigh in pleasure.

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  23. What a wonderful sounding flavor combo for the omelet - I would have never thought of it.

    Peonies are one of my very favorites as well - the scent just makes me smile. Your mosaic is gorgeous.

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  24. Pimento stuffed olives are a very tasty addition to a cheese omelette. What a lovely breakfast and so perfect for a leisurely Sunday morning. I hate to see the peonies go. The rain has really taken it's tole here too.

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  25. Never tasted olive omelette...it's a good idea! I want to try them...sounds good.

    Grazie, Anna

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  26. How do you make such a perfect omelette!!! Great photo and such a good and simple recipe! I have such lovely eggs in my fridge and olives and the cheese... breakfast is coming!

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  27. Those are great mosaics! The omelette looks delicious...
    I am trying to catch up..Busy times here!

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  28. You are so lucky to have all those beautiful peonies in your garden!

    The omelette looks so fluffy and enticing!

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  29. I love omelette and this must taste sooo good!!

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  30. Love omelettes with anything in them !! Love all your photos showing how you do yours..simple is the best!

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