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Fresh Herb and Goat Cheese Omelet
By Chef Tom Fraker

6 Eggs
2 tablespoons Chives chopped
2 tablespoons Basil cut into ribbons
3 tablespoons Unsalted Butter
1/2 cup Button Mushrooms chopped
4 ounces Soft Goat Cheese
Hatch Salsa, optional (to taste)

In a large bowl, whisk together the eggs, chives, basil, salt and pepper.
Melt 1/2 of the butter in a nonstick sauté pan. Add 1/2 of the egg mixture and cook until almost set.

Add 1/2 of the mushrooms and 1/2 of the cheese and carefully fold the omelet in half.

Cook until heated through and egg is completely set.

Repeat for the remaining ingredients. Serve hot.

I like to garnish my omelets with Melissa's Salsa Casera for a little kick.