25-primal-blueprint-recipe... - Mark's Daily Apple

is no residual meat in the container that can easily go rancid I still hedge my bets and
throw it in the fridge. Fats are pretty obvious about their expiration, so if it airs of badness,
don’t hesitate to discard the batch and start over.
Speaking of grandmothers, I remember when mine use to scoop out a healthy amount
to fry her eggs every Sunday morning. Those eggs were so good, and I promise, so is
the omelet recipe I share below. It’s a step up from the same old hum-drum mushroomspinach
fusion we’re used to.
Fennel and Dill Omelet
I decided to attempt to utilize own of my favorite vegetables for this recipe: fennel. I
was hoping to encourage more variety with this delicious vegetable than the obvious,
which is to grill it or sauté it, and serve it on a platter (also delicious). Cooking fennel in
bacon fat was another twist. The fat added a delicious savory taste that olive oil or even
butter just can’t. Dill was a wonderful component too, which should be used liberally
in this recipe.
Ingredients:
- 1 tsp bacon fat
- 1/2 fennel bulb, cut into chunks
- 2–4 teaspoons fresh dill
- 4 eggs
- capers (optional)
Directions:
Heat a cast iron skillet on medium heat and add a small scoop of (now cooled and solidified)
bacon fat (about 1 tsp). When skillet surface is hot, add the sliced fennel and dill, and cover.
Cook fennel and dill in bacon fat until fennel is soft, about 3–5 minutes.
In a small bowl, beat eggs until fluffy and pour into the skillet over the fennel, making sure to
quickly spread the fennel throughout the egg before it becomes firm. Lift edges occasionally
with a spatula to see when other side looks cooked. Flip, cook until at desired consistency
(runny vs. not runny at all) and serve. Add capers and fresh dill for garnish. Makes one
omelet big enough for two.
- 38 -