- 2 whole eggs, as fresh as possible
- 1 1/2 tablespoons butter, divided
- Salt and white pepper
- 2 tablespoons fresh goat cheese, crumbled
- 1/2 tablespoon chopped tarragon
Beat eggs until well combined.
In a nonstick pan, heat half the butter over medium heat, being careful not to let it brown. Pour in eggs and stir vigorously with a spatula while gently shaking the pan. Season with salt and pepper and scrape down the sides of the pan.
Continue stirring, shaking and scraping the sides of the pan until the eggs just being to coagulate into creamy curds. Do not let them cook dry or take on colour.
Once the eggs are holding together on the bottom but still runny on the top, remove the pan from the heat to let the eggs set for about a minute. Check to make sure the omelette will release from the bottom of the pan with a spatula.
Add the goat cheese and remaining butter in a line across the center. Pushing with the spatula, slowly roll the omelette over the cheese. Flip it seam side down onto a plate.
Season with additional salt and top with tarragon.