Serves 6
Ingredients:
2cups fresh fennel bulb, sliced and chopped
1 cup cherry tomatoes, halved
1/4 cup green olives, pitted
5 eggs, gently beaten with salt, black pepper and paprika
2 tbsp olive oil
1/2 tsp ground black pepper
1 tsp paprika
1/2 tsp salt
2 tbsp chopped fresh dill
Directions:
Heat one tablespoon of olive oil in a nonstick skillet over medium-high heat. Sauté fennel bulb, stirring, for 3-4 minutes or until light brown. Cover, and simmer until soft, about 5 minutes.
Add tomatoes and olives. Season with salt, pepper and paprika and sauté for 2-3 minutes more. Transfer fennel mixture to a bowl.
Heat remaining oil in the same skillet and cook beaten eggs until eggs are just set in center, tilting the skillet and lifting edges with a spatula in a way to let uncooked portion flow underneath.
Cover with fennel mixture and sprinkle with dill. With the help of a spatula, fold uncovered half of omelet over; slide onto a plate and serve.
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