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 parsley
• 1/2 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 (3 x 1/4-inch) 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. Combine parsley, tarragon, and goat cheese in a small bowl.
2. 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. Remove zucchini mixture from pan; cover and keep warm.
3. Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir). Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over 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.
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eggs, water, freshly ground black pepper, salt, parsley, tarragon, goat cheese, olive oil, zucchini, red bell pepper, salt, fresh chives

Taken from www.myrecipes.com/recipe/herb-goat-cheese-omelet (may not work)