Fennel and olive omelet
- 4 tablespoons olive oil
- 1 fennel bulb, thinly sliced (fronds removed)
- 2-3 garlic cloves
- 2 tomatoes, chopped
- ½ cup finely chopped fresh basil
- ½ cup pitted olives
- salt to taste
- 6 eggs, beaten
- feta or goat cheese (optional)
Instructions:
I f you're tired of throwing the most obvious foods into your morning omelet—mushrooms, spinach, sausage—then this Mediterranean-flavored omelet is just for you.
- Warm 2 tablespoons of olive oil in a skillet over medium-high heat and add fennel, sautéing until lightly browned. Add garlic and tomatoes and sauté five minutes more. Transfer to a bowl and mix in olives and basil. Salt to taste.
- Warm remaining olive oil in a skillet. Add half of the beaten eggs to the skillet. As the eggs cook, use a spatula to lift the edges of the omelet and tilt the skillet so uncooked egg comes in direct contact with the pan.
- After about three minutes, when the eggs are mostly set, add half of tomato mixture to one side of the eggs. Using a spatula, fold the uncovered half of the omelet over the top; cook a minute more and slide onto plate.
- Repeat to make second omelet.