Mediterranean Supper Omelet with Fennel, Olives, and Dill

Name: Mediterranean Supper Omelet with Fennel, Olives, and Dill
Yield: 2 servings
Ingredients: 2 tablespoons olive oil, divided; 2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved; 8 cherry tomatoes; ¼ cup chopped pitted green brine-cured olives; 5 large eggs, beaten to blend with ¼ teaspoon salt and ¼ teaspoon ground black pepper; ½ 4 ounce package crumbled goat cheese Provençal (with thyme, basil, and sweet red pepper); 1½ tablespoons chopped fresh dill

By Bon Appétit Test KitchenPhotographer Tina Rupp

April 9, 2008

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Recipe notes