Sunday, June 26, 2005

Mediterranean Omelet with Fennel, Olives, Goat Cheese & Dill

Photo by Tina Rupp for Bon Appetit Magazine

Mediterranean Omelet with Fennel, Olives, Goat Cheese & Dill

Prep time: 5 minutes
Cooking time: 8-10 minutes
Serves 2

2 tablespoons olive oil, divided
2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved
8 cherry tomatoes
1/4 cup chopped pitted green brine-cured olives
5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
1/2 4-ounce package crumbled goat cheese Provencal (with thyme, basil, and sweet red pepper) I buy plain goat cheese and roll it in dried herbs – usually an Italian blend.
1 1/2 tablespoons chopped fresh dill

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat.

2. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes.

3. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.

1. Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.

2. Add beaten eggs 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.

3. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese.

4. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.

Borrowed from Bon Appétit Magazine, January 2006 and check out the Creamy Bean soup that's on the cover - It's next on my list of warm and wonderful meals for cold and dreary days. Happy eatings.

Related links:

No comments: