5 Large Eggs
2 Tbsp Fresh Tarragon
2 Tbsp Fresh Chives
4 oz Chevre by Couturier (or Canadian Silver goat)
1/2 Yellow Bell Pepper
Pinch of Alaea Volcanic Red Sea Salt
Fresh ground black pepper
2 Tbsp Le Gall Butter from Brittany
Pinch of herbes de Provence
Melt butter in frying pan on medium temp.
Pour in eggs mixed with salt, pepper, and herbes de Provence.
Sprinkle chopped yellow bell peppers evenly on top with chopped fresh tarragon and chives. Cook for 3 -5 minutes or until eggs have set.
Place thin medallions of Chevre on top. Fold over into 1/2 moon shape.
Note: You can save the fresh chives and tarragon and sprinkle them over the omelette after it is done for presentation.