Directions

1. In a non-stick pan, add in 1 tablespoon of butter and let it melt on low heat.
2. While the butter is melting, crack your eggs into a bowl and whisk until the egg whites have fully combined with the egg yolk.
3. Once the butter has melted, tilt the pan to make sure that the butter has coated the entire surface of the pan. Carefully pour your scrambled eggs into the pan.
4. Using a rubber and flexible spatula gently push any of the cooked portions of the egg towards the center of the pan so that no surface of your omelette gets color. Gently tilt the pan so that the uncooked eggs can pool into any open areas and maintain its circle shape.
5. Once the top of your eggs have cooked about 85% of the way, top it off with some finely diced scallions, parsley, and Montchevre Goat Cheese. Continue to cook until there are little to no visible liquid eggs.
6. Now you may start rolling your omelette using your rubber spatula to help you. Tilt the pan as necessary. Serve immediately and enjoy!