Herb And Goat Cheese Omelet

1. 1

   Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Set aside.

2. 2

   Combine parsley, tarragon, and goat cheese in a small bowl. Set aside.

3. 3

   Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini,bell pepper, and dash of salt to pan; cook for 4 minutes or until tender.

4. 4

   Remove zucchini mixture from pan; cover and keep warm.

5. 5

   Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir).

6. 6

   Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides.

7. 7

   Continue this procedure for about 5 seconds or until almost no runny egg remains.

8. 8

   Sprinkle half of cheese mixture evenly over omelet; cook omelet; cook omelet 1 minute or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.