Black Olive Recipe

In a small bowl combine sour cream, Greek yogurt (if using), lemon juice, lemon zest, minced garlic, salt, and black pepper. Whisk until smooth. Taste and adjust salt or lemon. Refrigerate while you prepare the omelette so flavors meld.

Pit and halve the black olives if not already pitted. Quarter the cherry tomatoes and very thinly slice the red onion. Chop the parsley and crumble the feta (if using crumbled). Combine olives, tomatoes, red onion, and parsley in a small bowl; season lightly with a pinch of salt and a few grinds of black pepper. Set aside.

Whisk eggs

Crack the eggs into a bowl. Add the milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. Do not let the butter brown; reduce heat if it begins to foam heavily.

Cook eggs

Pour the beaten eggs into the pan. Let them sit undisturbed for about 20–30 seconds until the edges begin to set. With a silicone spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this gentle motion until the surface is mostly set but still slightly moist on top (about 1 to 1.5 minutes total).

Add filling

When the eggs are mostly set but still slightly glossy, spread the olive-tomato-onion mixture evenly over one half of the omelette. Sprinkle the crumbled feta or shredded manchego evenly on top of the filling.

Fold & finish

Using the spatula, fold the plain half of the omelette over the filled half to create a semicircle. Let the omelette cook another 30–45 seconds to warm the filling and melt the cheese slightly. If you prefer a firmer omelette, cover the skillet for 30–45 seconds to trap heat. Slide the omelette onto a serving plate.

Spoon 1–2 tablespoons of the chilled lemon sour cream sauce over the folded omelette or serve alongside for dipping. Garnish with a light sprinkle of chopped parsley and an optional extra grind of black pepper and a lemon wedge on the side.

Serve immediately with your choice of side: a short stack of 2 pancakes, a cup of soup, or a small mixed green salad (choose one). If the menu option was 2 of the other side options, pair the omelette with both selected sides.