Ingredients for Mediterranean Vegetable Omelet

• 1 tablespoon olive oil
• 2 cups thinly sliced fresh fennel bulb
• 1 Tomato, diced
• 1/4 cup pitted green brine-cured olives, chopped
• 1/4 cup artichoke hearts, marinated in water, rinsed, drained, and chopped
• 6 eggs
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup low fat cheese, crumbled
• 2 tablespoons chopped fresh dill, basil, or parsley

Method

1. Preheat the oven to 325 degrees.
2. In a large ovenproof skillet, heat the olive oil over medium-high heat.
3. Add the fennel and sauté for 5 minutes, until soft.
4. Add in the tomato, olives, and artichoke hearts and sauté for 3 minutes, until softened.
5. Whisk the eggs in a large bowl and season with the salt and pepper.
6. Pour the whisked eggs into the skillet over the vegetables and stir with a heat-proof spoon for 2 minutes.
7. Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.
8. Top with the dill, basil, or parsley.
9. Remove the omelet from the skillet onto a cutting board. Carefully cut the omelet into four wedges, like a pizza, and serve.