Mediterranean Omelet with Fennel, Olives, and Dill

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Olives

  Ripe, canned (small-extra large)

  4 tbsp or 34g

• Goat cheese

  Soft type

  2 oz or 57g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Dill

  Fresh

  1 ½ tbsp or 0.8g

• Fennel

  Bulb, raw

  2 cup, sliced or 174g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Remove fennel fronds, chop, and reserve. Thinly slice the fennel bulb. Coarsely crumble the goat cheese. Coarsely chop the olives and dill. Beat the eggs well and season with salt and pepper.
2. Heat 1 tablespoon of oil in a 10-inch nonstick skillet over medium-high heat. Add the fennel and sauté until it begins to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add the tomatoes and mash with a fork; mix in the olives. Season with salt and pepper. Transfer the mixture to a bowl.
3. Add the remaining tablespoon of oil to the skillet; heat over medium-high heat. Pour in the beaten eggs and cook until just set in the center, tilting the skillet and lifting the edges with a spatula to let uncooked eggs flow underneath, about 3 minutes. Sprinkle half of the cheese over half of the omelet, then top with the fennel mixture. Sprinkle dill over, then the remaining cheese. Fold the uncovered half over the filling and slide onto a plate. Garnish with chopped fennel fronds and serve.

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