Tangy goat cheese pairs well with the earthy flavors of fresh basil, oregano, and thyme. Enjoy this savory omelet for breakfast with fresh fruit. Or try it for dinner with a green salad.
Oxmoor House OCTOBER 2006
1. Combine first 8 ingredients in a bowl, stirring with a whisk.
2. Melt butter in a 9-inch nonstick skillet over medium heat. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook just until set (about 5 minutes).
3. Sprinkle cheese over omelet. Fold omelet in half; cover and reduce heat to low. Cook 2 minutes. Cut omelet in half crosswise. Serve immediately.
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