Ingredients
12 eggs well beaten
1 cube butter
1 cup soft chevre
3 tablespoons chopped chives
3 tablespoons minced taragon
3 shallots slowly caramelized in butter
2 tablespoons cream
1 teaspoon salt
1 teaspoon black pepper
1/2 lemon zest
Preparation
Mix the cream, cheese, herbs, shallot and zest salt and pepper. Make a piping bag out of a zip lock bag by cutting the tip off of the corner. Place the cheese mix in the bag and reserve to make the omelette over very low heat.
Add 1 Tbsp of butter and ¾ cup of beaten egg, shaking pan and stirring with tiny spatula or plastic fork.
Break up curds as they form when it starts to set and leave alone.
Pipe a thin line of cheese and roll up, remove from pan and serve with salad.
