Breakfst for dinner

This was really good...The only problem is that our grocery store didn't have arugula, so Jay picked up fresh spinach...The feedback was good, the only complaint being that this needed some sort of meat. (Almost forgot, we decided against the sauce. It really wasn't necessary) I thought I'd be hungry before bed, but this really carried me through! Yum!

Goat Cheese Omelet

Serves 4
Hands-On Time: 15m
Total Time: 15m

Ingredients

• 8 large eggs
• kosher salt and black pepper
• 1 tablespoon butter
• 4 ounces fresh goat cheese, crumbled
• 4 scallions, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 6 cups baby arugula
• 1 small baguette, warmed

Directions

1. In a bowl, whisk together the eggs, 2 tablespoons water, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, 2 to 3 minutes. With a rubber spatula, pull the edges of the omelet to the center, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
2. Sprinkle the cheese and scallions over the eggs. Fold a third of the omelet over the center; fold over the other third. In pan, cut into 4 pieces.
3. Whisk together the oil, vinegar, mustard, and 1⁄4 teaspoon each salt and pepper. Drizzle over the arugula. Serve with the omelet and bread.