photo: epicurious.com
photo: zhibao.net
I’m not sure why but I never grew up eating omelets. It was only when I struck out on my own that I discovered how much I like these, and that I prefer them to scrambled eggs. I usually just throw one together with green peppers, mushroom, onions, and cheese and sometimes enjoy them for dinner. Looks like I may have to kick it up a notch though and try the recipe for a Mediterranean supper omelet below.
On a side note, I wanted to digress a bit and talk about olives and since they are a part of this recipe, it’s kind of related. I dislike olives, a lot really. There are many varieties but I’ve never been a fan. Until I went to France of course and was prodded to try olives stuffed with anchovies during the aperitif. Yeah, I hate anchovies too. But apparently these two make for a delicious combination …especially since our hostess paired them very well with my drink. So for other olive haters out there, give it one more shot. You may still dislike them, as my brother did after I made him try one, or you may enjoy them. Thus far, I’ve only been able to find them at Stop & Shop in the ethnic food aisle (see Goya pic). And now, on to the recipe.
Ingredients
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 Provençal (with thyme, basil, and sweet red pepper)
1 1/2 tablespoons chopped fresh dill
Preparation
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.
Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. 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. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.
Recipe via: www.epicurious.com
