To make the filling heat 1 tablespoon oil in 10-inch nonstick skillet over
Add fennel bulb; sauté until beginning to brown, about 5
minutes. Cover and cook until softened, stirring occasionally,
about 4 minutes.
Add tomatoes mix in olives & half the herbs and cook for 3-4
minutes, until the tomatoes, soften. Season with salt and
pepper. Transfer mixture to medium bowl and add the cheese.
Toss and set aside.
To finish off the omelet, add remaining 1 tablespoon oil to same skillet; heat over
Beat eggs with the rest of the fresh herbs, add to the
skillet 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.
Two methods: a) top half of omelet with fennel, tomato,
cheese mixture. Sprinkle dill over, or b) put mixture down the
center of the omelet.
Using spatula, a) fold uncovered half of omelet over cheese;
slide onto plate or b) fold one of the sides over the filling,
roll again and slide onto a plate – this one looks more like a
cigar and the filling is completely hidden. Garnish with
chopped fennel fronds or herb of your choice and serve.