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.