Sunday, 20 May 2012

Fennel and Dill Omelet

This is from Mark's Daily Apple site. i have yet to try it but plan to soon!.
Quoting Mark: "I decided to attempt to utilize own of my favorite vegetables for this recipe: fennel. I was hoping to encourage more variety with this delicious vegetable than the obvious, which is to grill it or sauté it, and serve it on a platter (also delicious). Cooking fennel in bacon fat was another twist. The fat added a delicious savory taste that olive oil or even butter just can’t. Dill was a wonderful component too, which should be used liberally in this recipe."
1 tsp bacon fat
½ fennel bulb, cut into chunks
2-4 teaspoons fresh dill
4 eggs
capers (optional)
Heat a cast iron skillet on medium heat and add a small scoop of (now cooled and solidified) bacon fat (about 1 tsp). When skillet surface is hot, add the sliced fennel and dill, and cover. Cook fennel and dill in bacon fat until fennel is soft, about 3-5 minutes.
In a small bowl, beat eggs until fluffy and pour into the skillet over the fennel, making sure to quickly spread the fennel throughout the egg before it becomes firm. Lift edges occasionally with a spatula to see when other side looks cooked. Flip, cook until at desired consistency and serve. Add capers and fresh dill for garnish. Makes one omelet big enough for two.

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