This is a fabulous solo supper. It takes mere moments and is perfect with a side salad.
1 tbs. butter
4 mint sprigs or other chopped herbs
3 eggs, beaten
2 tbs. goat’s cheese
salt and pepper
Heat the butter in a 10″ non-stick skillet. When melted, sprinkle in the herbs and cook for a minute or so, spreading them evenly around the pan. Pour in the eggs and cook over a medium-low heat until nearly set. Dab in the goat’s cheese and season with salt and pepper.
When the omelet is set, fold it into thirds and transfer to a plate.
Serves 1
Cooking with Nigella 