Mediterranean Omelet with Fennel, Olives, and Dill

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 [archive.org]