Mediterranean Supper Omelet with Fennel, Olives, and Dill recipes

Mediterranean Supper Omelet with Fennel, Olives, and Dill recipes
8 Ingredients
  • 2 tablespoons olive oil, divided
  • 2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved
  • 8 cherry tomatoes
  • 1/4 cup chopped pitted green brine-cured olives
  • 5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
  • 5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
  • 1/2 4-ounce package crumbled goat cheese Provencal (with thyme, basil, and sweet red pepper)
  • 1 1/2 tablespoons chopped fresh dill
Nutrition
187
9% daily value
2 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

24% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

4% 12

Carbs (net)

- 8

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

7% 162

Calcium

8% 75

Magnesium

7% 29

Potassium

13% 600

Iron

10% 2

Zinc

4% 0

Phosphorus

10% 70

Vitamin A

14% 124

Vitamin C

63% 57

Thiamin (B1)

4% 0

Riboflavin (B2)

6% 0

Niacin (B3)

8% 1

Vitamin B6

14% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

23% 3

Vitamin K

60% 72
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