Omelet Provencal

1. 1

   Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs inches.

2. 2

   As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.

3. 3

   Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.

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