Recipes Herb and Goat Cheese Omelet (Breakfast, Entree)

Number of Servings
    • 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



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. 

Nutrition Information

Nutritional Information for one omelet and ½ cup vegetables:  Calories: 233;  Fat: 17.6g; Protein: 16g; Carbohydrate: 3.6g; Fiber: 1g; Cholesterol: 430mg; Iron: 2.5mg; Sodium: 416mg