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Mediterranean Supper Omelet with Fennel, Olives, and Dill

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Mediterranean Supper Omelet with Fennel, Olives, and Dill

Mediterranean Supper Omelet with Fennel, Olives, and Dill

amanda

Equipment

  • - Non-Stick Pan/Skillet, 12-inch

  • - Electric Olive Pitter

  • - Mixing Bowl, 3 Quart

  • - Olive Oil Mister Sprayer

  • - Fennel Bulb, Whole

  • - Dried Dill Weed, 4 Ounces

  • - Microplane Grater, Cheese

  • - Kitchen Aid Set of Two Oven Mitts

  • - Stainless Steel Mixing Bowls, 1 Quart or 2 Pint

Ingredients

  • 2 tablespoons olive oil, divided

  • 2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved

  • 8 cherry tomatoes

  • 1/4 cup chopped pitted green brine-cured olives

  • 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 Provencal (with thyme, basil, and sweet red pepper)

  • 1 1/2 tablespoons chopped fresh dill

Instructions

1

Instruction 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

Instruction 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.
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