Heat the oil in a small skillet over medium low heat. Add the Citrus Salt & Pepper to the eggs and add them to the pan. Cook for aminute until the edges are set. Lift the edges carefully and let the liquidflow underneath the edges.
Spread the olives, tomatoes, and peppers on the omelet, andcover to finish cooking the eggs.
When the eggs are done, remove the lid, sprinkle with freshherbs and slide onto a plate.
Use this again: This is best made when you’re ready to eat.
For one or two servings: This serves one and is best made to order.
Store leftovers: This is best made when you’re ready to eat and doesn’t make great leftovers.
Calories: 425kcal | Carbohydrates: 10g | Protein: 19g | Fat: 36g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 786mg | Potassium: 653mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 3mg