Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Country Potato And Fennel Omelet 1 tablespoon vegetable oil 1/2 cup diced cooked red potatoes 1/4 cup diced fennel 2 tablespoons chopped green onion 3 eggs, beaten or substitute 1 teaspoon chopped fresh tarragon 1 garlic clove, 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. The best gets better. See why everyone is raving about the All-new Mail. Quote Link to comment Share on other sites More sharing options...
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