Mediterranean Omelet with Fennel, Olives, Goat Cheese & Herbs

Mediterranean Omelet with Fennel, Olives, Goat Cheese & Herbs




Tbsp olive oil, divided
cup thinly sliced fresh fennel bulb, fronds chopped and reserved
cherry tomatoes, halved
cup chopped pitted brine-cured olives (I love Kalamata, but use your favourite
large eggs, beaten to blend with ¼ tsp salt and ¼ tsp ground black pepper
oz package crumbled goat cheese Provencal rolled in dried herbs, my favorite is an Italian blend) another delicious variation is crumbled feta.
1 ½
-2 tablespoons chopped fresh dill, oregano, basil, parsley or any combination


Step 1

To make the filling heat 1 tablespoon oil in 10-inch nonstick skillet over

medium-high heat.

Step 2

Add fennel bulb; sauté until beginning to brown, about 5

minutes. Cover and cook until softened, stirring occasionally,

about 4 minutes.

Step 3

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.

Step 4

To finish off the omelet, add remaining 1 tablespoon oil to same skillet; heat over

medium-high heat.

Step 5

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.

Step 6

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.

Step 7

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.

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