1. Preheat the oven to 350°F.

2. In a skillet, heat the olive oil. Add the pork fillet and brown on all sides.

3. Transfer to a baking sheet and bake for 12 minutes to finish cooking.

4. In a large bowl, beat the eggs into an omelette. Add the milk. When they are foamy, season with salt and pepper.

5. In a non-stick pan, melt the butter. Sauté the fennel for 1 minute. Pour in the beaten eggs and cook the omelette over medium heat, pulling the eggs from the sides towards the center so that the mixture cooks evenly.

6. Slice the pork fillet into thin slices. Place the fillet slices on half of the omelette. Add the rosemary and fold the omelette in half. Serve hot.