Fennel, olive and dill omelet with goat cheese
Discover a delightful Fennel, Olive, and Dill Omelet with creamy Goat Cheese. This flavorful recipe combines fresh fennel, tangy olives, juicy cherry tomatoes, and aromatic dill, all folded into fluffy eggs and topped with rich goat cheese. Perfectly seasoned with black pepper and salt, this gourmet omelet is a breakfast or brunch favorite that’s both healthy and delicious!
- 01 Jun 2024
- Cook time 25 min
- Prep time 5 min
- 2 Servings
- 9 Ingredients
This delicious and nutritious Fennel, Olive, and Dill Omelet with Goat Cheese is a fantastic meal for any time of day. Combining the fresh and aromatic flavors of fennel and dill with the tangy punch of olives and creamy goat cheese, this recipe promises a delightful culinary experience. Simple to prepare, this omelet is perfect for brunch or a light dinner, providing a wonderful blend of flavors in every bite.
Ingredients:
Instructions:
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Add the sliced fennel and sauté for about 5-7 minutes until it becomes tender and slightly caramelized. Stir occasionally to prevent burning.
- Add the halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until they start to soften.
- Stir in the sliced olives and cook for an additional 1-2 minutes to warm through.
- Once vegetables are cooked, transfer them to a bowl and set aside.
- In a medium bowl, whisk together the 5 eggs, adding a dash of salt and black pepper.
- Wipe the skillet clean and add the remaining 1 tablespoon of olive oil, heating over medium heat.
- Pour the whisked eggs into the skillet, swirling to distribute evenly and creating a uniform layer.
- Allow the eggs to cook undisturbed for about 2-3 minutes until the edges start to set.
- Once the eggs are mostly set but the top is still slightly runny, evenly spread the cooked fennel, tomato, and olive mixture over one half of the omelet.
- Sprinkle the crumbled goat cheese and chopped dill over the same side of the omelet.
- Carefully fold the other half of the omelet over the filling using a spatula.
- Cook for an additional 1-2 minutes until the cheese starts to melt and the eggs are fully set.
- Slide the finished omelet onto a plate.
- Serve hot, garnished with additional fresh dill if desired.
Tips:
- Ensure all ingredients are prepped and ready before you start cooking to make the process smoother.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
- Cook the fennel until it is tender but still slightly crisp to retain its fresh flavor.
- Beat the eggs thoroughly to achieve a fluffy texture in your omelet.
- Cook the omelet over medium-low heat to allow it to set slowly without burning.
- Add the goat cheese just before folding the omelet to ensure it melts nicely without becoming overly soft.
- Season with salt and black pepper to taste, but remember that olives and goat cheese can add a salty element on their own.
Enjoy the rich and savory combination of fennel, olives, dill, and goat cheese in this delightful omelet. With its perfect balance of textures and flavors, this dish is sure to become a favorite. Serve it hot, with a side of toast or a fresh green salad, to make it a complete and satisfying meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 3.79g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 40g | 45% |
| Saturated 13g | 42% |
| Cholesterol 600mg | - |
| Vitamins | |
| Vitamin A 440ug | 49% |
| Choline 490mg | 89% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.82mg | 63% |
| Vitamin B3 1.29mg | 8% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 1.49ug | 62% |
| Vitamin C 20mg | 22% |
| Vitamin E 2.69mg | 18% |
| Vitamin K 60ug | 51% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 4.68mg | 43% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 760mg | 22% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 2.25mg | 20% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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