Herb and Goat Cheese Omelet

By Snoo

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.

Serving Size: 1 omelet and 1/2 cup vegetables
Calories 233
Fat 17g
Protein 16g
Carb 4g
Fiber 1g
Sodium 416mg

Ingredients

• Ingredients:
• 4 Large Eggs
• 1 Tbs. Water
• 1/4 tsp. freshly ground black pepper, divided
• 1/8 tsp. salt
• 1 tsp. chopped fresh parsley
• 1/2 tsp. chopped fresh tarragon
• 1/4 cup (1ounce) crumbled goat cheese
• 2 tsp. olive oil, divided
• 1/2 cup thinly sliced zucchini
• 1/2 cup (3x 1/4-inch) julienne-cut red bell pepper
• Dash of Salt
• 1 tsp. chopped fresh chives

Details

Servings 2

Preparation

Step 1

1) Combine eggs and 1 Tbs. water in a bowl, stirring with a whisk. Stir in 1/8 tsp. pepper and 1/8tsp. salt. Combine parsley, tarragon, and goat cheese in a small bowl.
2) Heat 1tsp. olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8tsp. 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.
3) Place 1/2tsp. 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 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 1/2tsp. oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with Zucchini mixture.