Mediterranean Supper Omelette with Fennel, Olives, and Dill

Ingredients for Mediterranean Supper Omelette with Fennel, Olives, and Dill

• 2 matskedar olivolja, delad

• 475ml thinly sliced fresh fennel bulb, fronds chopped and reserved

• 8 cherry tomatoes

• 40g chopped pitted green brine-cured olives

• 5 large eggs, beaten to blend with 1/4 teaspoons salt and 1/4 teaspoons ground black pepper

• 1/2 110g package crumbled goat cheese Provencal (with thyme, basil, and sweet red pepper)

• 1 1/2 tablespoons chopped fresh dill

How to make Mediterranean Supper Omelette with Fennel, Olives, and Dill

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.

Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in centre, tilting skillet and lifting edges of omelette with spatula to let uncooked portion flow underneath, about 3 minutes. Sprinkle half of cheese over half of omelette, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelette over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.