Wow, I didn't anticipate being so busy after the Thanksgiving holiday, but here it is Thursday and I haven't even gotten around to posting a Meatless Monday recipe. So here it is a few days late. Don't blame the recipe, though. It's delicious and totally not at fault for my tardiness.
This recipe is based on a similar one from my current fave cookbook Olives, Anchovies, and Capers. All the ingredients are staples in my fridge, so it was easy to throw this together for a very quick dinner. This would also be a wonderful brunch dish. Toss a green salad and go.
1 Tablespoon butter
4 eggs, beaten
1/4 cup chopped black olives (oil cured black olives or straight from a can, don't use kalamata or green olives as a substitute, they will taste weird with the blue cheese)
1/4 cup chopped grape tomatoes
2 Tablespoons crumbled soft blue cheese, gorgonzola or roquefort
In a 12" non-stick skillet, melt butter over medium heat. Swirl around pan to cover bottom. Add eggs and cook a few minutes. When edges begin to set, lift them carefully and tilt pan so the runny uncooked egg will flow under the omelette. When the top begins to set, sprinkle olive, tomato, and cheese on one side of the omlette. Carefully fold the other side of the omelette over top the filling and let cook just until cheese melts. Slide omelette out of pan and onto serving platter. Use a big sharp knife to cut thick wedges. Serve immediately.