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.
2 large eggs
2 large egg whites
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon butter
1/4 cup (1 ounce) crumbled goat cheese
How to Make It
Combine first 8 ingredients in a bowl, stirring with a whisk.
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).
Sprinkle cheese over omelet. Fold omelet in half; cover and reduce heat to low. Cook 2 minutes. Cut omelet in half crosswise. Serve immediately.