Mediterranean Supper Omelet with Fennel, Olives, and Dill

Ingredients

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

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