Herb and Goat Cheese Omelet

Ingredients

• 0.5 cup julienne-cut bell pepper red (3 x)
• 0.3 teaspoon pepper black divided freshly ground
• 4 large eggs 
• 1 teaspoon chives fresh chopped
• 1 teaspoon parsley fresh chopped
• 0.5 teaspoon tarragon fresh chopped
• 1 ounce goat cheese crumbled
• 2 teaspoons olive oil divided
• 0.1 teaspoon salt 
• 1 Dash salt 
• 1 tablespoon water 
• 0.5 cup zucchini thinly sliced

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt.
2. Combine parsley, tarragon, and goat cheese in a small bowl.
3. Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat.
4. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and dash of salt to pan; cook for 4 minutes or until tender.
5. Remove zucchini mixture from pan; cover and keep warm.
6. Place 1/2 teaspoon oil in skillet.
7. 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.
8. 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.
9. Sprinkle chives over omelets.
10. Serve with zucchini mixture.