Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
This omelet is a great use for leftover ratatouille (see dinner recipes). You can use any black olive, but kalamata olives are recommended.
In a large bowl, whisk together the eggs, water, salt, and pepper. Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Use a smaller pan if you prefer a thicker omelet. Add the eggs and stir until they begin to set on the bottom. Using a rubber spatula, lift the eggs that are set near the edge of the pan, and let most of the liquid eggs run underneath to cook. When the eggs are nearly set, spoon the ratatouille over half the omelet. Using a large spatula, carefully lift and then fold the other side of the omelet over the ratatouille. Turn the heat to low and continue to cook for about 1 minute, to heat the ratatouille. Slide the omelet out of the skillet onto a plate. Garnish with the snipped chives and chopped olives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (217g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 314 | ||
Calories from Fat: 205 (65%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 22.8g | 30 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 846mg | 260 % | |
Sodium 2654.4mg | 92 % | |
Potassium 274.9mg | 7 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.7g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 314
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.