Tarragon Frittata

• 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.)

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.

eggs, fresh tarragon, fresh chives, parsley, salt, ground black pepper, butter, fresh goat cheese

Taken from www.food.com/recipe/tarragon-frittata-221531 (may not work)