Ah the omelet! The mere mention of the French named egg favorite seems to strike fear in all who wish to conquer it. But it is in fact easy, economical and elegant and a great way to stretch your food budget. In addition, it lends itself to great culinary creativity! Think of the omelet as an envelope that you can fill with all your favorite foods or even yesterday’s leftovers. It can be as simple as a basic cheese omelet and get as elaborate as your budget allows for ingredients.
In a large non-stick skillet that has been coated with vegetable spray, combine potatoes, onion, pepper, and garlic, sauté 8 minutes. Combine eggs, parsley, salt and pepper: add to skillet. With spatula, carefully push cooked portions at edges toward center so uncooked toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portion as necessary. When top is thickened and no visible liquid egg remains, add green olives and cheese. With spatula, fold omelet in half. Invert the omelet onto a plate with a quick flip of the wrist or slide the omelet from the pan onto a serving plate.
