Mediterranean Supper Omelet with Fennel, Olives, and Dill
A luxurious Mediterranean-style omelet featuring sautéed fennel, cherry tomatoes, and briny olives, enriched with Provencal goat cheese and fresh dill. Perfect for a sophisticated breakfast or light supper.
Ingredients
- •2 tablespoons olive oil
- •2 cups fresh fennel bulb
- •8 whole cherry tomatoes
- •¼ cup green brine-cured olives
- •5 large eggs
- •2 ounces goat cheese Provencal
- •1½ tablespoons fresh dill
Cooking Instructions
- 1.
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.
9 min
- 2.
Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs 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. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.
5 min
