- 3 eggs at room temperature
- 2 tablespoons butter
- One-half roasted red pepper
- 1 to 2 ounces chevre (goat's cheese)
- 2 tablespoons fresh basil leaves
- Salt and pepper to taste
- In a bowl, beat the eggs lightly by fork. Melt the butter in an omelet pan until it reaches the point of fragrance and pour in the eggs. Shake the pan forward and backward to keep the omelet swirling and sliding as a whole in the pan. With a fork held parallel to the eggs so that the tines don't scrape the pan, swirl the eggs in a quick circular motion. Continue the pan-shaking and fork-swirling until the eggs reach the consistency that you want; soft or firm.
- At this point, add the roasted peppers, chevre and basil. Salt and pepper to taste. Have ready a hot plate. Tip the pan and give it a quick little jerk to flip the omelet about one third over onto itself. As the omelet begins to slide forward, tip the pan even more so that the omelet makes a second fold as it slides out of the pan and onto the heated plate.
- Serve with sautéed cubes of potatoes, buttered toast and freshly squeezed orange juice. Imagine the smell of pine trees and a warm sunny morning high in the mountains by Lake Tahoe.