Prep 10 mins
Cook 15 mins
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.
- 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.)
- Whisk eggs, herbs, salt and pepper in medium bowl to blend.
- Melt 1 tablespoons butter in 9 or 10-inch diameter, nonstick skillet over medium heat.
- 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.
- Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes.
- Tilt skillet and slide out omelet onto plate, folding omelet in half.
- Cover to keep warm.
- Repeat for second omelet with remaining butter, egg mixture and goat cheese.
- Serve immediately.