Mediterranean Supper Omelet with Fennel, Olives, and Dill

Mediterranean Supper Omelet with Fennel, Olives, and Dill
Photo by Tina Rupp

Ingredients

  • ½ 4-ounce package crumbled goat cheese Provenal (with thyme, basil, and sweet red pepper)
  • ¼ teaspoon ground black pepper
  • 2 cups fresh fennel bulb
  • ¼ teaspoon salt
  • ¼ cup pitted green brine-cured olives
  • 2 tablespoons olive oil
  • 1 ½ tablespoons fresh dill
  • + 2 more ingredients
    • 5 large eggs
    • 8 cherry tomatoes

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 m...

View full recipe at Epicurious

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