Omelet of Tomatoes and Black Olives with Gorgonzola

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   1 In a bowl, combine the tomatoes, 1/4 teaspoon of the salt, 1/2 teaspoon of the pepper, and the chopped olives.

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   Toss to mix.

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   Set aside.

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   2 In another bowl, combine the eggs with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.

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   Beat lightly just until blended.

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   3 In a 12-inch skillet, melt the butter over medium heat.

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   When it foams, add the eggs and stir until they begin to thicken, just a few seconds.

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   Reduce the heat to low.

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   As the eggs set along the edges, lift them with a spatula and tip the pan to let the uncooked egg run underneath.

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    Continue to cook until the eggs are just set, 30 to 40 seconds.

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    The timing will depend upon whether a slightly runny or a firm omelet is preferred.

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    The bottom should be lightly golden.

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    4 Dot one-half of the omelet with the cheese, then add the tomato and olive mixture.

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    Slip a spatula under the uncoated half and flip the uncovered half over the covered half.

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    Cook until the cheese starts to melt, 30 to 40 seconds longer.

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    Slide the omelet onto a warmed platter.

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    5 Cut into serving portions, garnish with whole olives, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.