Country Potato and Fennel Omelet
Enjoy this hearty, meatless omelet for breakfast, lunch or supper.
1 tablespoon vegetable oil
1/2 cup diced cooked red potatoes
1/4 cup diced fennel
2 tablespoons chopped green onion
4 large eggs, beaten
1 teaspoon chopped fresh tarragon
1 clove garlic, minced
1/4 cup shredded Swiss cheese
2 tablespoons chopped fennel greens (feathery tops only)
- 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 2 servings.
Recipe provided courtesy of California Egg Board.