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© Meredith Corporation. All rights reserved. Used with permission.
Coat an 8-inch nonstick skillet with cooking spray. Heat skillet over medium heat.
In a medium bowl, combine eggs and pepper. Pour one-fourth of the egg mixture into prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.
When egg is set but still shiny, sprinkle one-fourth of the arugula (or spinach), one-fourth of the tomato, one-fourth of the cheese and one-fourth of the olives over half of the egg. With a spatula, lift and fold the other half of the egg up over filling. Transfer omelet to a serving plate. (If necessary, wipe out skillet with a clean paper towel and coat with cooking spray between omelets.) Repeat with remaining egg mixture, arugula, tomato, cheese and olives to make three more omelets.