3 large eggs
2 tablespoons goat cheese, softened
1 tablespoon chive herb blend, Gourmet Garden®
1 tablespoon water
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon butter
Chopped fresh chives, goat cheese crumbles, for garnish
1. In a medium bowl, whisk together eggs, goat cheese, herb blend, water, salt, and pepper until cheese and eggs are well combined.
In a large nonstick skillet, melt butter over medium heat until foamy, rotating skillet to coat bottom. Add egg mixture to skillet. As eggs start to cook, gently lift edges with a spatula, and tilt skillet so uncooked portion flows underneath. Rotate the skillet as you do so, making sure all edges have been moved. Cook until eggs are set on bottom, but top is still moist. Fold omelet in half, and place on a warm plate. Garnish with chives and goat cheese, if desired. Serve immediately with fresh fruit, if desired.