Fine Herbes Omelet with Goat Cheese
Serves 1

3 eggs
1 tablespoon cream or milk
salt and pepper
1 teaspoon butter
1 table minced herbs (parsley, tarragon, chives)
2 tablespoons goat cheese, crumbled

Whisk eggs and milk or cream together well until fluffy. Heat a small omelet pan over medium heat and melt butter. When the butter stops bubbling, add eggs and cook, stirring constantly to prevent browning. Lower temperature to low as needed to slow down the cooking process. When eggs are nearly set, spread them into a single layer with a rubber spatula and sprinkle on herbs and cheese. Fold in half or in thirds and serve.