Highly presentable, tasty omelet, fit for festive breakfast
2 tablespoons olive oil, divided
2 cups thinly sliced fresh fennel bulb, fronts chopped and reserved
8 cherry tomatoes
1/4 cup chopped, pitted brine-curred green olives
5 large eggs, beaten to blend with 1/4 teaspoonn salt and 1/4 teaspoon ground pepper
100 g crumbled goat cheese mixed with 1/8 teaspoon thyme, 1/2 teaspoon basil and 1/2 teaspoon sweet paprica
1 1/2 tablespoon fresh dill, chopped
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fennel bulb;saute until lightly browned, about 5 minutes. Cover and cook until softened, stirring occasionally, about 5 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bawl.
2. Add remainin 1 tablespoon oil to the same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in the centre, 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. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronts and serve.