Olive, dill, and Kashar omelet Calories

Either works: green olives give the omelet a sharper, tangier taste, while black olives are generally milder. If your olives are very salty, rinse and dry them before adding them to the eggs.

Drain and dry the olives first, since excess brine can release liquid into the pan. Cook the omelet over moderate-low heat and avoid leaving it on the stove after the eggs have set.

Add the Kashar when the eggs are partly set but still slightly soft on top. Its residual heat will melt the cheese as the omelet finishes cooking, without requiring you to overcook the eggs.

Fresh dill gives this omelet a brighter, more herbaceous flavour and is the usual choice. Dried dill can work, but use less because its flavour is more concentrated, and add it while the eggs cook.

Whisk the eggs until the yolks and whites are fully combined, then cook them gently in a preheated pan. Avoid high heat and fold the omelet while the centre is still a little soft.

Serve an olive, dill, and Kashar omelet with sliced tomatoes, cucumber, or a simple green salad. Toast or crusty bread also works well, especially for breakfast or a light lunch.

You can chop the olives and dill ahead, but cook the omelet just before serving for the best texture. A freshly cooked omelet keeps the eggs tender and the Kashar pleasantly melted.

Refrigerate leftover olive, dill, and Kashar omelet in a covered container and eat it promptly. Reheat it gently in a pan over low heat; repeated reheating can make the eggs tough.

It can be relatively high in sodium because both olives and Kashar can be salty. Choose lower-salt olives when available, drain or rinse brined olives, and taste before adding any extra salt.