Herb and Goat Cheese Omelet

A good basic omelet. I used rosemary instead of tarragon and omitted the chives. Served it with toasted French Country Bread and Honey Gelato for a light supper.

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.

So good. I love goat cheese, and I plan on trying this omelet with all different kinds of herbs. Used Pam instead of oil for the egg pan.

Made the omlet only with French Feta and rosemary, parsley, basil. Served with fresh fruit and blueberry/nutmeg scones. My guests love it.

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.

Followed the recipe exactly and it tasted strange to me. Will not make again. The veggies were good, the omelette was not.