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Mediterranean Supper Omelet with Fennel, Olives, and Dill

See full recipe on: Bon Appetit



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 provencal (with thyme, basil, and sweet red pepper)
1 1/2 tablespoons chopped fresh dill

Nutrition 2 servings

Per Serving % Daily Value
Calories 254
Fat 21g 33%
Carbs 10g 3%
Protein 7g 14%
Fiber 4g 16%
Cholesterol 15mg 5%
Sodium 265mg 11%
     
Fat
Carbs
Protein

Preparation






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