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Mediterranean Supper Omelet with Fennel, Olives, and Dill


Mediterranean Supper Omelet with Fennel, Olives, and Dill Recipe

Ingredients:
  • 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
  • 5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
  • 1/2 4-ounce package crumbled goat cheese Provençal (with thyme, basil, and sweet red pepper)
  • 1 1/2 tablespoons chopped fresh dill
Directions:
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