French Herb Omelette

Combine the parsley, chervil, chives, and tarragon in a small bowl to make the Fines Herbes. Set aside.

Break the eggs into a small bowl and add the milk, 2 Tbsp Fines Herbes, salt, and pepper. Whisk with a fork until small bubbles appear (not large bubbles).

Preheat an 8-inch nonstick saute pan over medium-high heat and swirl the olive oil into the pan.

Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat-resistant rubber spatula (as if making scrambled eggs), then swirl the eggs to create a nice round appearance.

Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute until the eggs are set on the bottom but slightly liquid on top.

Flip the omelette and remove from heat.

Crumble the goat cheese over the center of the omelette and top with the roasted peppers.

Tri-fold the omelette and plate immediately.