Chevre and Fresh Herb Omelet

Total time: 10 minutes
  This is a first course omelet - 2 eggs, some fresh herbs and a bit of cheese.  For a light lunch or supper use 3 eggs, a bit more cheese, maybe some ham or tuna and serve with a salad or some crusty bread.  Use a proper, aged goat cheese: log-shaped (long, round) with a thin rind that is an edible part of the cheese.

 Ingredients:

• 2oz (60gr) goat cheese
• 4 eggs
• 1 tbs chopped fresh tarragon 
• 1 tbs snipped fresh chives 
• 1 tbs chopped fresh parsley
• 2 tsp butter

 Instructions:

• Thinly slice (1/4" thick, .65cm) or crumble goat cheese.  
• With scissors snip herbs, divide in 2 and set aside. 
• In a medium bowl beat 2 eggs well with a wire whisk. 
• Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. 
• Add half of the butter.  When melted add eggs and swirl around to cover bottom of pan. 
• Sprinkle with half of the herbs (and a little salt and pepper if you like). 
• When the eggs are almost set lay goat cheese rounds on 1/2 of omelet and with a spatula turn other half on top. 
• Leave in the pan another 20 - 30 seconds to finish cooking and remove to plate. 
• Can be put into 250F (125C) oven to keep warm while you make the other omelet
• Repeat for second omelet.
• Serve, garnished with a few olives.