Instructions

• Add 1 tablespoon olive oil to non-stick skillet and sauté shallots over low heat for 5 minutes until translucent.
• Add herbs and cook for a further 5 minutes.
• Meanwhile, whisk eggs and season with salt and pepper. Add another 1 tablespoon oil to pan, then pour in eggs.
• Increase heat to medium and sauté eggs until they begin setting, then crumble goat cheese over and drizzle with honey.
• Cook until cheese melts and omelet browns on bottom. Fold in half, cook for 2 to 3 minutes, then serve immediately.