Mediterranean Supper Omelet With Fennel Olives And Dill Recipes

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MEDITERRANEAN OMELET



Mediterranean Omelet image

You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 8

1 teaspoon olive oil, plus more for pan
1/2 cup quartered grape tomatoes
1 tablespoon sliced scallions
Pinch of dried oregano
2 tablespoons crumbled feta cheese
1 tablespoon slivered black olives
2 large eggs
1/8 teaspoon coarse salt

Steps:

  • In a small skillet over medium heat, warm olive oil. Cook grape tomatoes, scallions, and oregano until tomatoes have softened, about 1 minute. Remove from heat; add feta cheese and olives.
  • In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding 1 teaspoon olive oil or butter to heated pan; fill with tomato mixture.

Nutrition Facts : Calories 307 g, Fat 24 g, Protein 16 g

MEDITERRANEAN SUPPER OMELET WITH FENNEL, OLIVES, AND DILL



Mediterranean Supper Omelet with Fennel, Olives, and Dill image

Categories     Cheese     Egg     Olive     Tomato     Vegetable     Sauté     Quick & Easy     Goat Cheese     Fennel     Winter     Dill     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

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

Steps:

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

MEDITERRANEAN OMELET



Mediterranean Omelet image

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. -Milynne Charlton, Scarborough, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped

Steps:

  • In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

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