Brunch for Two

Jim was going to play golf today, but although it was not as warm as yesterday, we had 60 mile per hour winds. So I come wandering out in my PJ’s looking for tea and there he sits reading the paper. He had not eaten yet and wanted to work out so we agreed on brunch. Again the Cooking light Mix and Match had a perfect venue, Herb and Goat Cheese Omelet with sautéed Peppers and Zucchini. Instead of toast we each had half a Wolferman’s Sweet Harvest Wheat muffin. They say the omelet is 233 calories and with ½ muffin add 110. We added juice and Jim had bacon so for him it was more calories.
Ingredients:
4 large eggs
1 T water
11/4 t pepper, divided
1/8 t salt
1 oz crumbled goat cheese
1 t chopped fresh parsley
½ t chopped fresh tarragon
2 t EVOO, divided
½ C thinly sliced zucchini (I just bought a small one and sliced it.)
½ C julienne-cut red bell pepper (left over from last night)
1t chopped fresh chives.
Note: If you do not have fresh herbs, use 1/3 less dried.
Directions:
1. Combine 2 eggs and 1/2 T water in two small bowls, stirring with a whisk. Stir in 1/8 t black pepper and salt.
2. Combine goat cheese, parsley and tarragon in a bowl. As I had dried chives, I also added these to the mixture.
3. I then cooked the bacon and put it on a plate with paper towel in the microwave.
4. Next add I t of EVOO to the skillet and over medium heat cook the pepper and zucchini. Add pepper and salt and cook till tender, about 6 minutes. I then divided on 2 plates and put them in the warming drawer.
5. Add another ½ t EVOO to the skillet and add the mixture of one omelet. Read Julia Child for making an omelet and proceed to make two. Adding the goat cheese in the middle.
So each plate has a creamy goat cheese omelet, vegetables, and ½ muffin. It was very good and carried us through to dinner. We packed all day. No we have not sold, but I have been advised to remove as much as my “scary” modern artwork as possible.