Mediterranean Supper Omelet with Fennel, Olives, and Dill

Course Main Dishes Total Time 30m

Ingredients in this Recipe

1 1/2 tablespoons chopped fresh dill
1/2 4 ounce package crumbled goat cheese Provenal (with thyme, basil, and sweet red pepper)
1/4 cup chopped pitted green brine cured olives
2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved
2 tablespoons olive oil, divided
5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
8 cherry tomatoes

See Full Recipe at Epicurious

This recipe appears in the collection Omelet Recipes