| Sorce | Popper |
| Ingridients | |
| Instructions |
In an omelet pan or nonstick
skillet, heat oil. Sauté potato, fennel and green onion
together until fennel has softened. Remove from pan and keep
warm. Combine eggs and tarragon; set aside. Add garlic to pan and sauté for 1 minute. Add egg mixture and cook omelet-style. When eggs are set, fill omelet with potato/fennel mixture. Sprinkle with cheese and fennel tops. Close omelet and serve. |