1-Preheat the oven to 162 C degrees.
2-In a large ovenproof skillet, heat the olive oil over medium-high heat.
3-Add the fennel and saute for 5 minutes, until soft.
4-Add in the tomato, olives, and artichoke hearts and saute for 3 minutes, until softened.
5-Whisk the eggs in a large bowl and season with the salt and pepper.
6-Pour the whisked eggs into the skillet over the vegetables and stir with a heat-proof spoon for 2 minutes.
7-Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.
8-Top with the dill, basil, or parsley.
9-Remove the omelet from the skillet onto a cutting board.