French Olive Omelette

[Zorro]

(Serves 2 to 4)
6 or 7 large eggs
1 cup Provençal marinated green olives (to make, combine good quality green olives and
their juice in a container with fresh rosemary, oregano and thyme. Add a wedge
of squeezed lemon and 2 or 3 Tbsp. olive oil, allow to marinate for at least 2 days)
1 tsp. fresh thyme leaves, removed from stem
1 tsp. fresh chopped oregano
1 small onion, minced and sautéed in 2 Tbsp. olive oil (in an oven-proof skillet)
1/8 cup roasted red peppers, chopped
S&P to taste
2 addl. tsp. olive oil
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-Break the eggs in a bowl and beat them lightly. Add the olives, pitted and sliced in half,
along with the chopped red pepper and fresh herbs. S&P to taste. Stir these ingredients
into the eggs gently and let sit for 10 min.
-Add the sautéed onion to the egg mixture and stir. Re-heat the skillet, adding the
remaining 2 Tbsp. of olive oil, or a bit more oil if necessary, to keep the mixture from
sticking during the cooking. Add the egg mixture and spread the solid ingredients so they
are evenly settled in the skillet. Heat the oven to 350º. When the omelette is half-cooked,
take the skillet off the burner and place uncovered in the oven. Allow to bake until the top
is firm.
- Serve the omelette by carefully sliding it from the skillet to a serving platter. This dish can
be eaten as is, or as a sandwich, by cutting off a piece of the omelette and putting it
between two slices of bread, preferably a baguette, with a little mayo, Dijon mustard,
lettuce and tomato slices.