Mediterranean Vegetable Omelet

Mediterranean Vegetable Omelet

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


  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.

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