4 large eggs
1 tablespoon water
1/8 teaspoon salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne-cut red bell pepper
1 teaspoon chopped fresh chives

Combine first 4 ingredients in a bowl; stir with a whisk. Combine cheese, parsley, and tarragon in a bowl.

Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Add zucchini and bell pepper, cook 4 minutes or until tender. Remove mixture from pan; keep warm.

Place 1/2 teaspoon oil in pan. Pour half of egg mixture into pan, and let set slightly (do not stir). Carefully loosen set edges with a spatula, tipping pan to pour uncooked egg to sides. Continue procedure for 5 seconds or until no runny egg remains. Sprinkle half of cheese mixture over omelet; cook 1 minute. Slide omelet onto plate; fold into thirds. Repeat procedure with remaining oil, egg mixture, and goat cheese mixture. Sprinkle with chives. Serve with vegetables.

Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables). CALORIES 233, FAT 17.6g (sat 5.8g, mono 7.8g, poly 2g), PROTEIN 16g, CARB 3.6g, FIBER 1g, CHOL 430mg, IRON 2.5mg, SODIUM 416mg, CALC 84mg

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