Directions for: Mediterranean Omelet with Fennel, Olives, Goat Cheese & Herbs
Ingredients
2 Tbsp olive oil, divided
2 cup thinly sliced fresh fennel bulb, fronds chopped and reserved
8 cherry tomatoes, halved
cup chopped pitted brine-cured olives (I love Kalamata, but use your favourite
5 large eggs, beaten to blend with 1/4 tsp salt and 1/4 tsp ground black pepper
4 oz package crumbled goat cheese Provencal rolled in dried herbs, my favorite is an Italian blend) another delicious variation is crumbled feta.
1 -2 tablespoons chopped fresh dill, oregano, basil, parsley or any combination
Directions
1. To make the filling heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat.
2. Add fennel bulb; saut until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes.
3. Add tomatoes mix in olives & half the herbs and cook for 3-4 minutes, until the tomatoes, soften. Season with salt and pepper. Transfer mixture to medium bowl and add the cheese. Toss and set aside.
4. To finish off the omelet, add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.
5. Beat eggs with the rest of the fresh herbs, add to the skillet and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes.
6. Two methods: a) top half of omelet with fennel, tomato, cheese mixture. Sprinkle dill over, or b) put mixture down the center of the omelet.
7. Using spatula, a) fold uncovered half of omelet over cheese; slide onto plate or b) fold one of the sides over the filling, roll again and slide onto a plate this one looks more like a cigar and the filling is completely hidden. Garnish with chopped fennel fronds or herb of your choice and serve.
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