Mediterranean Supper Omelet with Fennel, Olives, and Dill

Name: Mediterranean Supper Omelet with Fennel, Olives, and Dill
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 8 cherry tomatoes; 5 larges eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; 473 milliliters thinly sliced fresh fennel bulb, fronds chopped and reserved; 2 Tbsps chopped fresh dill; 57 grams package crumbled goat cheese Provencal (with thyme, basil, and sweet red pepper); 59 milliliters chopped pitted green brine-cured olives; 2 Tbsps olive oil, divided

Mediterranean Supper Omelet with Fennel, Olives, and Dill might be just the main course you are searching for. One portion of this dish contains around 21g of protein, 33g of fat, and a total of 420 calories. This gluten free, primal, and vegetarian recipe serves 2. From preparation to the plate, this recipe takes around 30 minutes. 1 person found this recipe to be flavorful and satisfying. If you have goat cheese provencal, olive oil, fennel bulb, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes.

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Fennel Bulb

Add tomatoes and mash with fork; mix in olives. Season with salt and pepper.

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Salt And Pepper

Tomato

Olives

Transfer mixture to medium bowl.

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Bowl

Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.

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Cooking Oil

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Frying Pan

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.

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Egg