Enjoy this hearty, meatless
omelet for breakfast, lunch or dinner.
Country
Potato and Fennel Omelet
- 1 tablespoon vegetable
oil
1/2 cup diced cooked red potatoes
1/4 cup diced fennel
2 tablespoons chopped green onion
3 large eggs, beaten
1 teaspoon chopped fresh tarragon
1 clove garlic, minced
1/4 cup shredded Swiss cheese
2 tablespoons chopped fennel greens, (the feathery tops)
- In an omelet pan or nonstick
skillet, heat oil. Sauté potato, fennel and green onion
together until fennel has softened. Remove from pan and keep
warm.
- Combine eggs and tarragon;
set aside.
- Add garlic to pan and
sauté for 1 minute. Add egg mixture and cook omelet-style.
- When eggs are set, fill
omelet with potato/fennel mixture. Sprinkle with cheese and fennel
tops. Close omelet and serve.
Makes 1 serving.
Recipe provided courtesy
of California Egg Board.
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