Herb and Goat Cheese Omelet
- 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
- calories 233
- fat 17.6 g
- satfat 5.8 g
- monofat 7.8 g
- polyfat 2 g
- protein 16 g
- carbohydrate 3.6 g
- fiber 1 g
- cholesterol 430 mg
- iron 2.5 mg
- sodium 416 mg
- calcium 84 mg
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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