Herb And Goat Cheese Omelet

• 4 large eggs
• 1 tablespoon water
• 1/4 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon salt
• 1 teaspoon chopped fresh tarragon
• 1/4 cup (1 ounce) crumbled goat cheese
• 2 teaspoons olive oil, divided
• 1/2 cup thinly sliced zucchini
• 1/2 cup julienne-cut red bell pepper
• Dash of salt
• 1 teaspoon chopped fresh chives

1. Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Set aside.
2. Combine parsley, tarragon, and goat cheese in a small bowl. Set aside.
3. Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini,bell pepper, and dash of salt to pan; cook for 4 minutes or until tender.
4. Remove zucchini mixture from pan; cover and keep warm.
5. Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir).
6. Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides.
7. Continue this procedure for about 5 seconds or until almost no runny egg remains.
8. Sprinkle half of cheese mixture evenly over omelet; cook omelet; cook omelet 1 minute or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.

eggs, water, freshly ground black pepper, salt, tarragon, goat cheese, olive oil, zucchini, juliennecut red bell pepper, salt, fresh chives

Taken from www.epicurious.com/recipes/member/views/herb-and-goat-cheese-omelet-50045143 (may not work)