Brian Ochieng

1 tablespoon olive oil

2 cups thinly sliced fresh fennel bulb

1 Roma tomato, diced

1/4 cup pitted green brine-cured olives, chopped

1/4 cup artichoke hearts, marinated in water, rinsed, drained, and chopped

6 eggs

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup goat cheese, crumbled

2 tablespoons chopped fresh dill, basil, or parsley

1. 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.
2. Add in the tomato, olives, and artichoke hearts and sauté for 3 minutes, until softened.
3. 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.
4. Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.
5. Top with the dill, basil, or parsley.