Goat Cheese Omelet Recipe

Ingredients

8 vast eggs

genuine salt and dark pepper

1 tablespoon margarine

4 ounces crisp goat cheddar, disintegrated

4 scallions, meagerly cut

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

6 mugs infant arugula

1 little baguette, warmed

Directions

In a vessel, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper.

Melt the margarine in a vast nonstick skillet over medium high temperature. Cook the eggs, without blending, until they start to set, 2 to 3 minutes.

With an elastic spatula, lift the edges of the omelet, tilting the skillet so the uncooked eggs stream to the edges of the container.

Sprinkle the cheddar and scallions over the eggs. Fold a third of the omelet over the inside; fold over the other third. In the container, cut into 4 pieces.

Whisk together the oil, vinegar, mustard, and ¼ teaspoon each one salt and pepper. Sprinkle over the arugula. Present with the omelet and bread.