Swiss Cheese and Green Olive Omelette

 
I love weekends because it means lots of time to play in the garden.  It also means I have time to prepare breakfasts that I normally don't bother with during the week.

My all-time favorite omelette is made with Swiss or Jarlsberg cheese and chopped pimento-stuffed olives. When I was a new bride, I saw a program on television that had a feature on how to make the perfect omelette.  The addition of swiss cheese and olives was mentioned and, because I love both,  I knew I would have to try it.  That was more years ago than I care to divulge and I've been making this omelette ever since that day.  I'm still married to the same man and still making this same omelette ;)

I whisk fresh eggs with just a little water added - maybe a teaspoon per egg. I like to use a non-stick pan omelette pan when I make omelettes. When the pan is sizzling hot, I add a little butter to the pan.  Of course, you could forgo the butter if you prefer and use canola oil or non-stick spray. 

As the eggs, cook I gently push them toward the center, tilting and lifting the edges of cooked egg to allow the uncooked egg to reach the bottom of the pan. 

When the eggs are almost cooked through, add some freshly grated Swiss (Jarsberg is best!) cheese and chopped pimento-stuffed olives to one side of the omelette. You can add a little freshly cracked pepper but I don't add any additional salt due to the saltiness of the olives.

Then, gently tilt the pan on a 45 degree angle and gently flip the unfilled half over the top of the filled side.

After about 30 seconds,  flip the omelette over once again to make sure the cheese has melted and Voila! Add some toast and fresh fruit and your have a delightful, savory breakfast. If you're on the fence about the flavor combination, all I can say is try it once - it's absolutely wonderful!

Swiss Cheese and Olive Omelette
Printable Recipe

Makes 1 omelette

3 eggs
1 tablespoon cold water
1/4 cup grated Swiss or Jarsberg cheese
1/4 cup chopped pimento-stuffed olives
1 teaspoon butter or canola oil

Break eggs into a small bowl and add water.  Whisk gently until thoroughly blended.

Place a small, non-stick saute pan over medium-high heat on the stove.  Test to make sure the pan is hot enough by placing a small drop of water to the pan.  If it sizzles and evaporates immediately the pan is hot enough.

Add a little butter to the pan and allow it to melt and spread it all over the pan with the spatula.  Add the whisked eggs.  As the eggs cook, push them toward the center of the pan, tiling the pan and lifting the edges of cooked egg to allow the uncooked egg to reach the bottom of the pan.

When the eggs are almost cooked through, add the cheese and olives to the side of the omelette closest to you.  Gently tilt the pan 45 degrees and use the spatula to gently fold over the far edge toward you and over the filling.  Allow to cook for about 30 seconds and then gently flip the omelette over to the other side.  Cook for another 30 seconds and serve.  

Aebleskiver Pan Omelettes

Swiss cheese and pimento-stuffed olives are my all-time favorite omelette filling. I've been making them since my husband and I were first married, after seeing the idea on a cooking show during the morning news on television. We've been hooked ever since. There's something about the saltiness of the olives and Swiss cheese that are perfect combination with eggs.

This morning, I decided to try making mini omelettes balls in my aebleskiver/ebelskiver pan. An aebleskiver pan is traditionally used for making Danish pancake balls filled with with apple (aeble) slices (skiver) such as the ones I made here.

There was a little trial and error that went with this decision (don't fill the wells to the top or you'll have eggs all over the pan when you add your filling).

The first mess was worth it to discover is that mini omelette balls made in an aebleskiver pan are not only tasty but so darned cute! There were 3 for me and 4 for DH.

Other than an aebleskiver pan, another piece of equipment you will need is two wooden skewers to flip the omelettes balls over once they are cooked on the bottom. Knitting needles also work ;)

This is how I made them:

Aebleskiver Pan Omelettes

Printable Recipe

Makes enough for 7-8 mini omelette balls

3 whole eggs + 2 egg whites
1/4 cup of milk
7 pimento-stuffed Manzanilla olives, sliced thin or chopped
1-1/2 ounces of Swiss cheese, cut into tiny cubes
Salt and pepper to taste

Preheat the aebleskiver pan over medium-high heat. Meanwhile, place the eggs, egg whites and milk into a medium bowl and whisk until fluffy.

Add a small dab of butter to each well of the aebleskiver pan and melt until bubbly.

With a small ladle, fill each well in the aebleskiver pan with beaten egg about 3/4 full. Allow to cook until you start to see bubbles rise to the top of the egg. Add approximately 1/2 teaspoon or so of olives and Swiss cheese to the middle of each well. Season with salt and pepper to taste and cook about one more minute.

With the pointed end of two wooden skewers, gently rotate and turn each omelette over, tucking in any loose edges. At this point, if you have extra room in each well, you could add a teaspoon or more of remaining egg mixture, if desired. Allow to cook another minute or so and remove from pan with skewers.

Voila, cute little omelette balls!