Mediterranean Omelet with Peppers, Olives, and Fennel
Home » Recipes » Mediterranean Omelet with Peppers, Olives, and Fennel
Mediterranean Omelet with Peppers, Olives, and Fennel
By
In
Mediterranean Omelet with Peppers, Olives, and Fennel2017-03-292024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
1/2 4-ounce package crumbled goat cheese Provençal (with thyme, basil, and sweet red pepper)
1 1/2 tablespoons chopped fresh dill (optional)
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.
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 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
1/2 4-ounce package crumbled goat cheese Provençal (with thyme, basil, and sweet red pepper)
1 1/2 tablespoons chopped fresh dill (optional)
Directions
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.
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.
Notes
Mediterranean Omelet with Peppers, Olives, and Fennel
