Instructions: In an omelet pan or nonstick skillet, heat oil. Saute 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 saute 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.

This recipe yields 1 serving.

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