1/4 cup fennel, diced
1/2 cup red potatoes, cooked, diced
2 tablespoons green onion
3 California Fresh Eggs
OR
5 1/4 ounces frozen or liquid whole egg product
1 teaspoon tarragon, fresh chopped
1 clove garlic, minced
1 ounce Swiss cheese
2 tablespoons fennel tops (feathery tops), chopped
Servings: 1
1. In omelet pan, sauté fennel, potatoes and onions together until fennel has softened. Remove and keep warm.
2. Mix eggs with tarragon.
3. Add garlic to pan for 1 minute, then add eggs and cook omelet style.
4. Fill with potato/fennel mixture. Sprinkle with cheese and fennel tops.
5. Close omelet.
Yield: 1 omelet
1/2 cup red potatoes, cooked, diced
2 tablespoons green onion
3 California Fresh Eggs
OR
5 1/4 ounces frozen or liquid whole egg product
1 teaspoon tarragon, fresh chopped
1 clove garlic, minced
1 ounce Swiss cheese
2 tablespoons fennel tops (feathery tops), chopped
Servings: 1
1. In omelet pan, sauté fennel, potatoes and onions together until fennel has softened. Remove and keep warm.
2. Mix eggs with tarragon.
3. Add garlic to pan for 1 minute, then add eggs and cook omelet style.
4. Fill with potato/fennel mixture. Sprinkle with cheese and fennel tops.
5. Close omelet.
Yield: 1 omelet
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