Omelet with surprise center!

 

1 teaspoon finely chopped fresh Italian parsley

½ teaspoon thin sliced fresh tarragon

2 small sprigs thyme, chopped

2 extra-large eggs

2 tablespoons milk

Pinch kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon EVOO, extra-virgin olive oil

1-2 ounces plain goat cheese

1-2 ounces roasted red peppers, julienned

 

Directions

Chop parsley, thyme, & tarragon in a small bowl and set aside.

Break the eggs into a small bowl, and then add the milk, 2 tablespoons herbs, salt and pepper and whisk with a fork.

Preheat an 8-inch nonstick sauté pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture into the center of pan and let it spread out and then swirl it in the pan.  Let cook for a moment and then using a heat resistant rubber spatula lift the omelet and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

Flip the omelet and remove it from the heat. Crumble the goat cheese down the center of the omelet and top it off with the roasted peppers. Trifold the omelet and plate immediately and serve!