Goat Cheese Omelet

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Goat Cheese Omelet || Real Simple
Salad
French Roll

Ingredients

• 8 large eggs
• kosher salt and black pepper
• 1 tablespoon butter
• 4 ounces fresh goat cheese, crumbled
• 4 scallions, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 6 cups baby arugula
• 1 small baguette, warmed

Directions:

1. In a bowl, whisk together the eggs, 2 tablespoons water, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, 2 to 3 minutes. With a rubber spatula, pull the edges of the omelet to the center, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
2. Sprinkle the cheese and scallions over the eggs. Fold a third of the omelet over the center; fold over the other third. In pan, cut into 4 pieces.
3. Whisk together the oil, vinegar, mustard, and 1⁄4 teaspoon each salt and pepper. Drizzle over the arugula. Serve with the omelet and bread.