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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tarragon is a very fragrant herb; many recipes call for it. It just has a way with eggs. Frittatas can be enjoyed any time of day, not just for breakfast. For the goat cheese, I like Montrachet. If your omelete making skills are a little rusty, just try your best. It will taste good anyway. Ingredients:
5 large eggs |
2 tablespoons fresh tarragon, chopped |
1 tablespoon fresh chives, chopped |
1 tablespoon parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons butter (1/4 stick) |
1 1/4 cups fresh goat cheese, crumbled (about 4 oz.) |
Directions:
1. Whisk eggs, herbs, salt and pepper in medium bowl to blend.
2. Melt 1 tablespoons butter in 9 or 10-inch diameter, nonstick skillet over medium heat.
3. Add half of egg mixture to skillet and cook until very soft set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes.
4. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes.
5. Tilt skillet and slide out omelet onto plate, folding omelet in half.
6. Cover to keep warm.
7. Repeat for second omelet with remaining butter, egg mixture and goat cheese.
8. Serve immediately.
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