Mediterranean Supper Omelet With Fennel, Olives, And Dill

• 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)
• 1 1/2 tablespoons chopped fresh dill

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; saute 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.
2. 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.

olive oil, fresh fennel bulb, tomatoes, olives, eggs, goat cheese, dill

Taken from www.epicurious.com/recipes/food/views/mediterranean-supper-omelet-with-fennel-olives-and-dill-233713 (may not work)