Mediterranean Omelette

Ingredients

• Fennel

  Bulb, raw

  50g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cherry tomato or 34g

• Goat cheese

  Hard type

  20g

• Olives

  Ripe, canned (small-extra large)

  15g

• Dill

  Fresh

  2 tsp or 0.4g

• Hen Egg,

  UK egg sizes

  2 ⅜ medium (53g to < 63g) or 126g

• Pink Himalayan Salt

  seasoning

  1 dash or 0.1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocado oil

  2 tsp or 9g

• Kerrygold Butter (salted)

  Dairy (approximate stats)

  11 ¾ tbsp or 167g

Directions

1. Remove fennel fronds, chop and reserve. Thinly slice fennel. Chop the tomatoes. Coarsely crumble goat cheese. Coarsely chop olives and dill. Beat eggs well and season to taste with salt and pepper.
2. Melt the butter in heavy based frying, over medium-high heat. Add the fennel and saute until beginning to brown - about 5 minutes. Cover and cook until softened, stirring occasionally - about 4 minutes. Add the tomatoes, mix in the olives then season with salt and pepper. Transfer mixture to a bowl and keep warm.
3. Add the oil to the same pan, over a medium-high heat. Add the eggs and, tilting the pan and lifting edges of omelet with spatula to let uncooked portion flow underneath, cook until just set - about 3 minutes. Sprinkle half of the cheese over one half of the omelet, top this first with the fennel mixture, then sprinkle on the dill before topping with the remaining cheese. Fold the omelette in half over the filling and slide onto a plate.
4. Garnish with the chopped fennel fronds and serve.

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• Mediterranean Omelet with Fennel, Olives, and Dill