Swiss Cheese and 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 have a very inexpensive, small,  non-stick saute pan that I use to make omelettes.  It works beautifully.  I whisk fresh eggs with just a little water added - maybe a teaspoon per egg. 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.  I'm sure all of you have made an omelette before but this is the method I learned and still use.

 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, I add some freshly grated Swiss or Jarsberg 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, I 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.



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.  



After breakfast, I was fueled to work in the garden! The peonies are almost finished here. With all of the rain we've been having lately, I had to pick a bouquet to enjoy. I have a big punch bowl that I filled with water and floated several blooms.  I love all the intricacies of peonies.  They are one of my all-time favorite flowers.  I have to savor every moment of their short time in my garden.


I'm joining Mary at Little Red House for Mosaic Monday.  Thank you for hosting all the beautiful mosaics today, Mary!