FENNEL AND OLIVE OMELET
Time in the Kitchen: 20 minutes
Servings: 2 omelets
4 tablespoons olive oil
1 fennel bulb, thinly sliced (fronds removed)
2-3 garlic cloves
2 tomatoes, chopped
½ cup finely chopped fresh basil
½ cup pitted olives
salt to taste
6 eggs, beaten
feta or goat cheese (optional)
If you're tired of throwing the most obvious foods into your morning omelet—mushrooms, spinach, sausage—then this Mediterranean-flavored
omelet is just for you. While it's delicious for breakfast, don't hesitate to make this omelet for dinner, too.
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.
Macronutrient Profile (perserving)