1 Servings 10 min Cook
1 Oz Goat Cheese
1/4 Tbsp Parsley
1/2 Tsp chopped Chives
1/2 Tsp Chervil
3 Extra large Egg
2 Tbsp Reduced Fat Milk
1 Dash Salt
1 Tbsp Butter
Fresh parsley, chives, and chervil can be substituted for any 2 tsp of fresh herbs.
Keep a bit of the herbs on the side for garnish, and mash the rest with the goat cheese to combine.
Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined.
Set aside a serving plate.
Melt butter in a small nonstick frying pan over medium heat until foaming.
Add the egg mixture and stir constantly with a spatula, moving the eggs around the pan until they form small curds, 2-3 minutes.
Gently shake pan and use the spatula to spread the egg mixture evenly across the pan.
The top of the eggs should have a creamy consistency.
Evenly spoon the goat cheese mixture in a line down the middle of the egg mixture.
Remove the pan from heat.
Using the spatula, fold a third of the omelet over and onto itself.
Gently push the folded side of the omelet toward the edge of the pan.
Tilt the pan over the serving plate and roll omelet onto the plate, seam side down.
Garnish with additional herbs and serve immediately.
