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 chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
1/4 cup (1 ounce) crumbled goat cheese
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup (3 x 1/4–inch) julienne-cut red bell pepper
Dash of salt
1 teaspoon chopped fresh chives
How to Make It
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.
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I have made this omelet many times already. It tastes wonderful. I became a goat cheese fan & started growing tarragon in my herb garden because of it. I made it without chives many times, but when they became available this spring in my garden, I used them in the recipe and they really added a nice extra flavor.
I love tarragon and I love goat cheese, so, I loved this omelet. I substituted dry tarragon for the fresh, and did not have chives, which I'm sure would make this even better. Also made each omelet with 3 eggs vs 2, just to have a bit more :-)
I tripled this recipe to make for 5 people this weekend. To save time, I scrambled the eggs rather than making omelets (stirred in the cheese mixture in the last minute or so of cooking). I substituted dried rosemary for the tarragon. Also, since I didn't have a red bell pepper on hand, I used marinated roasted red pepper instead. I served with whole wheat toast spread with blackberry jam and turkey bacon. This was a hearty, flavorful breakfast which I will make again.
I happened to read this recipe right after receiving a batch of chevre from a friend, so I made the omelet for Sunday breakfast. Yum! I didn't have the vegetables on hand so the rest of our breakfast consisted of a bowl of seasonal fruit and some homemade blueberry muffins.