Mediterranean Supper Omelet with Fennel, Olives, and Dill

Ingredients

• 8  cherry tomatoes 
• 5 large pepper with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper beaten to blend
• 2 cups fennel bulb fresh thinly sliced chopped
• 1.5 tablespoons optional: dill fresh chopped
• 2 ounce bell pepper sweet with thyme, basil, and red pepper) crumbled
• 0.3 cup oil-cured olives green pitted chopped
• 2 tablespoons olive oil divided

Equipment

• bowl
• frying pan
• spatula

Directions

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat.
2. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes.
3. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper.
4. Transfer mixture to medium bowl.
5. Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.
6. 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.
7. Sprinkle half of cheese over half of omelet, then top with fennel mixture.
8. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate.
9. Garnish with chopped fennel fronds and serve.