Goat Cheese Omelet


8 Goats Cheese Omelettelarge eggs
kosher salt and black pepper
1 tablespoon butter
4 ounces fresh goat cheese, crumbled
4 scallions, thinly sliced
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
6 cups baby arugula
1 small baguette, warmed


  1. In a bowl, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, 2 to 3 minutes.
  3. With a rubber spatula, lift the edges of the omelet, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
  4. Sprinkle the cheese and scallions over the eggs. Fold a third of the omelet over the center; fold over the other third. In the pan, cut into 4 pieces.
  5. Whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Drizzle over the arugula. Serve with the omelet and bread.

Nutritional information: (4 servings)

Calories: 347
Fat: 29g
Protein: 19g
Carbs: 4g

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