Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Sure, stuffed omelets are great. I’m guilty of having mine drip with cheese and spill over with toppings. But nothing beats the beauty of simplicity. The blend of herbs is light and delicious. A little tart cheese adds all the bite you’ll need for this wonderful addition to any breakfast or brunch.
4 extra-large eggs
½ tablespoon fresh parsley
½ tablespoon fresh chives
½ tablespoon fresh tarragon
½ tablespoon fresh thyme
1 tablespoon olive oil
3 tablespoons milk
½ cup goat cheese
½ teaspoon each salt and pepper
Chop all herbs and combine in a small bowl.
In another bowl, crack eggs and add milk, salt, pepper and herbs, reserving a pinch for garnishing. Whisk together with a fork.
Heat olive oil on a nonstick sauté pan over medium heat. Slowly pour in egg mixture and tilt pan to evenly spread. Gently stir for a few seconds then tilt pan again to evenly coat the pan. Reduce heat to medium-low and cook until bottom is set with a little liquid on top, 1-2 minutes.
Flip omelet and remove from heat. Crumble cheese over the center and fold. Garnish with remaining herbs and serve.