Goat Cheese and Dill Omelette

I’ve made – and loved! – scrambled eggs with leftover dill before, but it wasn’t until I came across the Herb and Goat Cheese Omelet* recipe in Sweet Paul Eat & Make that it ever occurred to me to throw the dill into an omelette*!

Ingredients: makes 1 how-you-like-it omelette

1 egg + 1 egg white, whisked

chopped fresh dill

crumbled goat cheese

salt and pepper

butter, for pan

1. Over medium heat, melt butter in pan. (Right now, I use a nonstick GreenGourmet Pan.)
2. Add eggs, and allow to cook until they begin to set.
3. Turn heat off, and carefully flip the omelette.
4. Add 1/2 desired amount of goat cheese, dill, remaining goat cheese, salt and pepper to one side of the omelette.
5. Fold empty omelette side over topped side, flip if necessary, sprinkle with a bit of pepper, and serve.

* Quick side note: Did y’all know that omelette can be spelled “omelette” AND “omelet,” and both are correct?! The fact that I just realized that gives you a hint as to what the rough drafts of my high school term papers looked like before spell check.