2 Servings 25 min Cook
2 Tbsp Olive Oil
1/4 Cup Olives
2 Oz Goat Cheese
8 Cherry tomato Cherry Tomatoes
1 1/2 Tbsp Dill
2 Cup, sliced Fennel
5 Extra large Egg
1 Dash Pepper
1 Dash Salt
Remove fennel fronds, chop and reserve.
Thinly slice fennel.
Coarsely crumble goat cheese.
Coarsely chop olives and dill.
Beat eggs well and season to taste with salt and pepper.
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat.
Add fennel bulb; saut 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.
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.