You can use any black olives, but kalamata olives are recommended.
- 2 large eggs
- 2 tsp extra-virgin olive oil
- 3 tbsp ratatouille
- 2 tsp finely snipped chives
- 2 tsp chopped black olives
- 1/8 tsp sea salt
- Pinch freshly ground black pepper
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.
Recipe courtesy of Dr. Mark Hyman.