Mediterranean Supper Omelet With Fennel, Olives, And Dill – a delicious recipe with olive oil, fresh fennel bulb, tomatoes, olives, eggs, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; saute 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.
191
kcal
Calories
12
g
Fat
16
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Mediterranean Supper Omelet With Fennel, Olives, And Dill falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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