Herb and Goat Cheese Omelet
Herb and Goat Cheese Omelet might be just the main course you are searching for. One portion of this dish contains roughly 15g of protein, 16g of fat, and A mixture of salt, goat cheese, dash of salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
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.