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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 large eggs, beaten
1 teaspoon chopped fresh tarragon
1 clove garlic, minced
1/4 cup shredded Swiss cheese
2 tablespoons chopped fennel greens, (the feathery tops)

1. 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.
2. Combine eggs and tarragon; set aside.
3. Add garlic to pan and sauté for 1 minute. Add egg mixture and cook omelet-style.
4. When eggs are set, fill omelet with potato/fennel mixture. Sprinkle with cheese and fennel tops. Close omelet and serve.

Makes 1 serving.

Recipe provided courtesy of California Egg Board.