Herb Omelette with Goat Cheese and Arugula

Fresh and light Sunday breakfast! You can use your favorite herbs and another cheese instead of goat cheese. If you are making this for several people, cook each omelette separately.

Ingredients(for 1 serving)

3 large eggs (or 2 extra large eggs)

Handful of finely chopped fresh parsley, dill and green onion (or chives)



1/2 teaspoon sugar

1/4 cup milk

1 tablespoon butter

2 tablespoons goat cheese

1 cup fresh arugula

1. Whisk the eggs with hand whisk,  add milk, salt, pepper and sugar. Add fresh herbs to the mixture and mix thoroughly.

2. Heat the skillet on medium and add butter. When the butter starts bubbling, add the egg mixture and cook on low heat. As soon as the omelette begins to form move around the edge carefully with the spatula to pour the excess liquid into the pan. pan and move around until the excess liquid pours off into pan to help shape into round and loosen edge. Cover and cook on low for a couple of minutes, occasionally moving the edges with the spatula, but leave the top of the omelette slightly soft, not cooked all the way through.

3. Sprinkle half of the omelette with the goat cheese and arugula and carefully cover with the other half. Turn the heat off, cover the pan and let it sit for a minute. Transfer to a plate and serve immediately!


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