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| Country Potato and Fennel Omelet |
| Country Potato and Fennel Omelet |
| Source: California Egg Board.
1 tablespoon vegetable oil 1/2 cup diced cooked red potatoes 1/4 cup diced fennel 2 tablespoons chopped green onion 3 eggs, beaten 1 teaspoon chopped fresh tarragon 1 clove garlic, minced 1 ounce Swiss cheese, shredded 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 is the property |