Combine first five ingredients in large bowl. Mix well.

For each omelet, combine 2 eggs, 1 tablespoon water and 2 tablespoons basil in small bowl. Beat well.

Put 1/2 tablespoon butter in large skillet (8-inch diameter cooking surface) treated with nonstick spray. Cook over medium-high heat until butter is foamy and barely browned. Add egg mixture. Swirl pan one time gently to distribute mixture. Cook for two minutes without stirring.

Distribute 1-1/2 cups of the olive mixture over top of omelet. Sprikle with 1/2 cup of Parmesan. Swirl pan to loosen omelet and carefully transfer to platter or baking pan, folding one side over the other. Keep hot while repeating procedure for remaining omelets.

For service, cut each omelet into two wedge shapes. Insert pointed ends into opened and warmed pita bread halves.

Photo and Recipes Courtesy of The California Olive Industry.