Mediterranean Supper Omelette with Fennel, Olives, and Dill

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

• 2 tablespoons olive oil, divided

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

• 8 cherry tomatoes

• 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.