Wednesday, September 16, 2009

Herb and Goat Cheese Omelet

I found a recipe for goat cheese omelet and bought the stuff to make it and then coudn't find the recipe.  I did a search for goat cheese omlet and found one that looks close. I plan to serve this for lunch with a piece of crusty bread and a salad.
4 large eggs
1 Tablespoon water
1/4 teaspoon fresh ground black pepper, divided
1/8 teaspoon salt
1 teaspoon chopped fresh tarragon
1/4 cup (1 oz) crumbled goat cheese
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne- cut red bell pepper ( I bought roasted red peppers for the other recipe so will use those)
dash of salt
1 teaspoon chopped fresh chives
Whisk eggs and 1 Tablespoon water in a bowl. Stir in 1/8 teaspoon each of salt and pepper. Set aside. Combine parsley, tarragon, and goat cheese in a small bowl. Set aside. Heat 1 teaspoon olive in an 8 inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and a dash of salt to pan. Cook for 4 min 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 the pan, and let egg mixture set slightly (do not str). Carefully soosen 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 the cheese mixture evenly over the cooked omelet.Cook omelet 1 min 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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