Mediterranean Omelet with Fennel, Olives, and Dill
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2 tablespoons olive oil, divided
2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved
8 cherry tomatoes
1/4 cup chopped pitted green brine-cured olives

5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon 
  ground black pepper
1 1/2 tablespoons chopped fresh dill

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. 
Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and
cook until softened, stirring occasionally, about 4 minutes. Add tomatoes 
and mash with fork; mix in olives. Season with salt and pepper. Transfer 
mixture to medium bowl.

Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.
Add beaten eggs and cook until eggs are just set in center, tilting skillet
and lifting edges of omelet with spatula to let uncooked portion flow 
underneath, about 3 minutes. Top with fennel mixture. Sprinkle dill over. 
Using spatula, fold uncovered half of omelet over; slide onto plate. 
Garnish with chopped fennel fronds and serve.

Adapted from: epicurious: for people who love to eat