A good Vegetable Omlet is great for breakfast lunch or dinner!
fresh fennel bulb
sweet bell peppers
thinly sliced and diced
Preheat the oven to 325 degrees. In a large ovenproof skillet, heat the olive oil over medium-high heat.
Add the fennel and sauté for 5 minutes, until soft.
Add in the tomato, olives, and peppers and sauté for 3 minutes, until softened.
Whisk the eggs in a large bowl and season with the salt and pepper. Pour the whisked eggs into the skillet over the vegetables and stir with a heat-proof spoon for 2 minutes.
Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.
Top with the dill, basil, or parsley. 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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