Olive Omelet

I think I got this idea from the Lone Wolf. I remember Amando eating the olive and feta omelet. I was jealous. I may have had it once there—it escapes me. Anyway, I created my own version based on what's in Stacy's fridge. I usually don't have feta on hand, so I have been substituting romano.


  • 1 egg, beaten
  • 2-3 kalamata olives, pits removed
  • Shredded romano cheese


  1. Remove the pits from the olives. I usually do this by smashing it with something hard, like the bottom of a drinking glass. If you have a garlic smasher, all to the better. The olive will get all juicy and the pit will slide out easily.
  2. Break the olives into 2 or 3 pieces and add to the egg mixture.
  3. Saute with extra virgin olive oil.
  4. When one side is fairly well cooked, I add a layer of romano cheese to the eggy goo.
  5. Once the cheese is a little melted, I flip the whole thing (I'm not a folder).
  6. I add a thin layer of romano cheese to the top.
  7. When the omelet slips around in the pan (rather than being stuck to the bottom), it means the cheese has cooked. Flip!
  8. Cook the cheese on the other side until the omelet can slip in the pan. Serve! The cheese should be a golden brown.

By cooking the cheese this way, you get the effect of broiling cheese on top of the omelet.


Salty as hell. Add with extreme caution.




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