Tarragon and Cheese Omelet

Serves 1

Tarragon and cheese, to use an old phrase is “a match made in heaven”. The French have a love affair with omelets. French tarragon is the tarragon of choice as it has more flavor than Russian or winter tarragon. The cheese in this recipe is going to be your call, but it should be mild, soft or semi-soft, made with goats, sheep or cows milk. Cottage cheese, ricotta, yogurt cheese or cream cheese would all be good choices. Accompany this omelet with a tossed salad and you have a nice, quick lunch or lite evening meal.

2-3 eggs (your call again)
1 oz. cheese
1 tbsp. milk
1 sprig fresh tarragon
1 tsp. canola oil, olive oil is great but too heavy for this
salt and pepper to taste

Remove the leaves from the sprig of the tarragon and julienne. Scramble the eggs with the milk and tarragon. Hear the oil in a non-stick frying pan, pour in the omelet mixture and cook until eggs are set but not brown on the bottom. Now the tricky part, flip the omelet over. Spread the cheese on one half of the omelet and fold the other the half over the cheese. Slide out of the pan onto a plate and serve. Multi-grain toasts, a mimosa or a glass of champagne and you have a great brunch.

TG
06/09