Fennel and Olive Omelet

Fennel and Olive Omelet

Serves: 2

Total Time: 20


4   tablespoons olive oil
1   fennel bulb, thinly sliced (fronds removed)
2–3 garlic cloves
2   tomatoes, chopped
¼  cup finely chopped fresh basil
½  cup pitted olives salt to taste
6   eggs, beaten
feta or goat cheese (optional)


Warm  2  tablespoons  of  olive  oil  in  a  skillet  over medium-high  heat  and  add  fennel,  sautéing  until lightly browned. Add garlic and tomatoes and sauté five  minutes  more.  Transfer  to  a  bowl  and  mix in olives and basil. Salt to taste. Warm remaining olive oil in a skillet. Add half of the beaten  eggs  to  the  skillet.  As  the  eggs  cook, use a spatula  to  lift  the  edges  of  the  omelet  and  tilt  the skillet so uncooked egg comes in direct contact with the pan. After about three minutes, when the eggs are mostly set,  add  half  of  tomato  mixture  to  one  side  of  the eggs. Using a spatula, fold the uncovered half of the omelet  over  the  top;  cook  a  minute  more  and  slide onto plate. Repeat to make second omelet.