Photo: Randy Mayor; Styling: Cindy Barr
Yield
2 servings (serving size: 1 omelet and 1/2 cup vegetables)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

GayleR's Review

Elldee
February 21, 2012
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.

GFcookDebbie77's Review

AshleyF10
August 19, 2010
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.

AshleyF10's Review

GFcookDebbie77
May 22, 2010
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.

Rox525's Review

Karen64
September 20, 2009
Made the omlet only with French Feta and rosemary, parsley, basil. Served with fresh fruit and blueberry/nutmeg scones. My guests love it.

Elldee's Review

NHDebbie
September 05, 2009
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 :-)

skspillman's Review

skspillman
August 25, 2009
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.

NHDebbie's Review

Rox525
August 17, 2009
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.

Karen64's Review

GayleR
July 28, 2009
Followed the recipe exactly and it tasted strange to me. Will not make again. The veggies were good, the omelette was not.