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Wednesday, 12 October 2016

Fennel & Green Onion Omelet

This is a nice, quick little meal that uses a couple tasty fresh, fall vegetables.   This omelet is almost like a frittata in the sense that you saute the vegetables before adding the eggs.    I didn't snap a picture of it since it was eaten so quickly.  You can easily make this omelet with other fresh seasonal vegetables, sauteed just until crisp-tender before adding the egg.  I prefer cutting or slicing the vegetables very thinly for omelets.  Enjoy!

Fennel & Green Onion Omelet

Melt over medium heat:
1-2 Tbsp butter

Add and saute in butter 3-4 minutes:
1/4 - 1/3 cup fennel bulb, thinly sliced
2 green onions, sliced
salt & pepper

Add to pan:
2-3 eggs, whisked

I like to flip the entire omelet over - very carefully - before adding the cheese.  This helps avoid any brown outer edges.  (Sometimes this requires that I slice it in half and flip one half then the other if I'm using 3 eggs instead of 2).

Add to omelet, and cook until you're happy with how well cooked the egg is looking, usually not more than a minute:
grated sharp cheddar, or another cheese - feta, gouda, etc. 

Fold omelet in half and serve!   Great with gluten-free toast & a side of fruit.   Enjoy! 

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