Herb & Goat Cheese Omelet
A tender omelet gains a salty boost from goat cheese without adding too much sodium. Serve with seedy whole-grain toast and fresh fruit for a hearty brunch.
- 4 large eggs
- 1 tablespoon water
- 1/4 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon salt
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon fresh tarragon, chopped
- 1/4 cup crumbled goat cheese, about 1 ounce
- 2 teaspoons olive oil, divided
- 1/2 cup thinly sliced zucchini
- 1/2 cup julienne-cut red bell pepper, 3 x 1/4 inch
- Dash of salt
- 1 teaspoon fresh chives, chopped
Preparation time 10mins
Cooking time 20mins
Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Combine parsley, tarragon, and goat cheese in a small bowl.
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. Remove zucchini mixture from pan; cover and keep warm.
Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir). Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over 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.